If you’ve come looking for a recipe on how to make these interesting biscuit tarts, look no further, I certainly have you covered.
After seeing these all over Instagram, I thought I’d jump on the bandwagon and make one. When I was researching what exactly these were and to be honest I didn’t get very far. I could’t find the exact name or a basic recipe for them, normally when something like this trends you can find the name and a recipe pretty easily, but I had my work cut out for me on this one. After about 3/4 day’s on Instagram I found the most common name/tag was ‘cream tart/s’ and I was amazed at how artistic some of the people had got with these.
The best thing about making these is that they don’t require a lot of time or ingredients and can be fully customisable to suit you and your occasion. You can decorate them using just one thing like chocolate or mix it up by using
After seeing all the creative and over the top varieties online, so I opted to keep mine simple. I decided that a linzer biscuit would be ideal for this recipe, it’s a simple biscuit but it has a great taste and a softer crumb than most other biscuits. For the filling, I went with what was most common but with a little twist. In place of the standard whipped cream I opted for a sweetened version instead, I know for sure that this would compliment the biscuit and fruit very well. For the decoration I kept it simple, just fruit, I chose with strawberries, blueberries, kiwi and lime.
Before you get into making the biscuits, make sure you have all your ingredients weighed up in advance and preheat your oven to 180˚c/350˚f. To make the biscuit part of the tart, you’ll want to place the butter and icing sugar into your mixing bowl and beat the two together over a medium-high speed until they are well combined. Once combined, scrape down the bowl and add in the egg and vanilla and mix them in on a medium-high speed until well incorporated, then scrape down the sides and bottom of your bowl again to incorporate any bits that may not have been fully worked in. Sift your flour into the mixing bowl and mix on a low-medium speed until a clear dough has formed. *Be careful not to over mix at this stage, otherwise your biscuits will be tougher in texture.
Seeing as the dough doesn’t require chilling before use, split the dough in half and roll it out until it’s about 1cm thick and cut out the shape, I opted for a 6 inch/15cm round. To get the shape, I used the base of a cake tin and used a small, sharp knife to cut around it. I repeat that stage one more time and then transfer the cut outs onto a line baking tray and bake in your preheated oven for 15-20 minutes, remove from the oven and allow to cool completely before finishing. Talking of finishing these tarts, you’ll want to prepare your filling, which is a sweetened whipped cream. Place the double cream, icing sugar and vanilla into a bowl and whip it up until you achieve stiff peaks, then place into a piping bag with a 1cm plain tip nozzle and keep it in the fridge if you don’t intend on using it straight away.
Finally, depending on what you’ve chose to decorate with, you’ll want to get it prepped and ready to use once you’ve piped your cream on. This is best eaten on the same day as it’s made or the following day.
• 300g Plain flour.
• 200g Butter.
• 100g Icing sugar.
• 1 Egg yolk.
• 1/2 tsp Vanilla bean paste/extract.
• 300ml Double cream.
• 100g Icing sugar.
• 1 tsp Vanilla bean paste/extract.
Feel free to use whatever you’d like whether it be fresh fruit, flowers, chocolate or macarons. Feel free to mix it up and use a variety of different bits and pieces
- Before you get into making, you’ll want to do some prep. Weigh up all of your ingredients, preheat your oven to 180˚c/350˚f and line your baking tray.
- To start the biscuit dough, place the butter and icing sugar into your mixing bowl of choice and beat them together for around 2-3 minutes over a medium-high speed until it comes together and is well combined.
- Scrape down the sides and bottom of your bowl, to incorporate any bits that wasn’t fully worked in.
- You will then like to add the egg and vanilla, incorporate them over a medium-high speed just until they are incorporated.
- Scrape down the sides and bottom of your bowl again, just to incorporate any bits that wasn’t fully worked in.
- Next you’ll want to add in the flour, making sure that you’ve sifted it first. Add all the flour in and mix over a low-medium speed until a clear dough has formed. *Don’t over mix your dough at this stage*.
- Seeing as there is no need to chill the dough, cut the dough in half and roll it out on a floured surface until the dough is roughly 1cm thick.
- Once your dough is rolled out, you’ll want to cut out the shapes. To make your cut outs, place a 6 inch/15cm circle shape on top and cut around it, I used the base of a cake tin and cut around it with a small sharp knife.
- Move the cutouts onto your lined baking tray and use a smaller cutter to removed a hole in the middle of each cutout.
- Then place the baking tray in the oven and bake for 15-20 minutes (or until they start to colour around the edges).
- Once baked, remove from the oven and allow to cool completely before using.
- To make the sweetened whipped cream, place the double cream, icing sugar and vanilla into a bowl of your choice and whip it until stiff peaks form.
- Transfer the whipped cream into a piping bag which has a 1cm plain tip nozzle. Place in the fridge if you aren’t using it straight away.
Depending on what you have chosen for your topping, you may need to prepare it. If you have decided to use fruit, feel free to cut/shape it however you like. These can be fully customised to suit your occasion or the person who’ll be receiving this.
Then place whatever you’re using on top, either following a pattern or making it look decorative, whichever you choose. Whatever you do use on top can add a lot of colour to these.
If you do use flowers, please make sure you’re using flowers that are safe for human consumption, double check that they won’t have any harm to yours to others health.
Don’t forget, if you make anything using my recipes, feel free to share your creations with me over on Twitter and Instagram!
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