CREAM TART CAKE RECIPES

Steps:

• Make the crust: Preheat oven to 350 degrees. In a food processor, pulse wafers until fine crumbs form. Add butter, sugar, and salt, and process until well combined. Press mixture firmly into bottom and up sides of a 9-inch fluted tart pan. Bake until crust is fragrant, about 15 minutes. Let cool completely on a wire rack.
• Make the filling: In a medium saucepan, heat milk, egg yolks, sugar, and cornstarch over medium-high, whisking occasionally, until simmering. Reduce heat to medium and add chocolate. Continue to cook, stirring constantly, until bubbling and thick, 4 to 5 minutes (about 2 minutes after it comes to a boil). Add salt and remove from heat. Stir in vanilla or bourbon. Let cool about 10 minutes, whisking 2 or 3 times.
• Pour custard into baked and cooled crust. Press a piece of plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours or up to 1 day.
• Make the topping: With an electric mixer on medium-high speed, whisk cream just until soft peaks form. Add confectioners' sugar and whisk until stiff peaks form. Spread whipped cream over custard. Garnish tart with chocolate curls just before serving.

Steps:

• Pre-heat oven to 350°F and line a 15 x 10 x 1 inch sheet pan with an oiled parchment paper.
• Mix the flour, baking powder and salt in a small bowl.
• In a large bowl, beat the butter and sugar with a mixer for 2 minutes on medium, until light and fluffy. Scrape the sides of bowl occasionally. Next add the eggs one at a time until blended, and finally mix in the vanilla.
• Beat in 1/3 of the flour on low speed, next 1/2 the milk, and repeat with flour mixture and milk, ending with flour mixture, just until smooth.
• Pour and spread the batter evenly in the sheet pan. Tap the pan on counter 2 or 3 times to remove air bubbles.
• Bake the cake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Leave to cool completely before proceeding. Cut out your two layers with a stencil to your desired shape.
• Beat the cream until stiff peaks form with a mixer. Add the cream cheese and icing sugar and beat until the mixture is smooth. Transfer the icing into a piping bag with a plain round icing tip.
• Pipe dots all over the surface of the first layer of cake. Carefully place the second layer on top in alignment with your bottom layer. Repeat the piping step on the top layer of cake.
• If you prepare the cake earlier, keep it refrigerated until it is time to decorate. Decorate the cake with fruit, flowers, macarons and/or candies no more then 6 hours before serving.