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Alphabet Cream Tart Cake
Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
 

Alphabet Cream Tart Cake is a modernised and personalised way of making the fruit tarts. This cake has a tart base with custard filling decorated with fresh berries, macarons and fresh flowers.

Course: Dessert
Cuisine: French
Author: sushma iyer
Ingredients
Tart Base
  • 250 gms Plain Flour
  • 105 gms Cold Butter cubed
  • 140 gms Caster Sugar
  • 1 no Egg
  • 2 gms Vanilla essence
Custard
  • 1 cup Milk
  • 4 tbsp Custard Powder
  • 1.5 cups Whipping Cream
  • 1/2 cup Icing Sugar
  • drop of food colouring
Decorations
Fresh Berries, Macarons and Fresh Flowers
Instructions
Tart Base
  1. Rub the butter and flour together until it resembles wet sand for about 5-10 mins. Keep it aside

  2. Mix together egg, sugar and vanilla until it comes together and well combined. Add this to the flour base and combine it to form a dough.

  3. Do not knead the dough. Just combine. Flatten it out. Cling wrap and refrigerate for 30 mins to 1 hour.

  4. After an hour roll it out to fit your template (refer notes). You would need two tart base so do keep that in mind while cutting out the dough.

  5. Once you have two of your desired alphabets place it on a baking tray lined with parchment paper. Again refrigerate this for 1 hour.

  6. After that bake them in a preheated oven of 180°C for 9 to 12 mins until light golden in colour. Let it cool completely,

Custard
  1. Add the milk to a saucepan reserving some for the custard. Place this onto a saucepan and get it a boil.

  2. Meanwhile add the reserved cold milk to the custard and mix to dissolve the custard and keep it ready.

  3. Once the milk boils add it in a slow motion over the custard mix stirring continuously.

  4. Transfer this again to the saucepan and cook for a minute until it thickens.

  5. Once thickened remove it into a bowl, cling wrap such that it touches the custard and refrigerate until cooled.

  6. Start whipping the cream. Once it becomes foamy start adding icing sugar little by little and whip until stiff peaks form. Set aside.

  7. Once the custard cools completely whip that too until creamy. Strain it if you see any lumps. Finally add this to the cream in two portions and whip again until stiff peaks form. Add colouring of your choice and combine.

Assembly
  1. Take a tart base. Pipe the prepared custard cream like the french kiss (refer video).

  2. Place the other tart on top and press gently. Once again pipe the cream on top and garnish as shown in the video.