A Tart with Heart

A Tart with Heart

By Lara Hammoudeh, Baker & Chocolatier

This crisp tart with vanilla cream filling and topped with fresh berries, flowers and, if you want macarons, is my sweet gift to my loved ones.   


Almond Cream Tart



2 ¼ cups all-purpose flour

¾ cup almond flour

½ tsp salt

227g unsalted butter room temperature

½ cup powdered sugar

1 large egg

1 large egg yolk

For the filling

400 ml whipping cream

400 g mascarpone or cream cheese at room temperature

150 g icing  sugar

1 tsp vanilla



1. In a bowl, whisk together the all-purpose flour, almond flour and salt

2. Attach a paddle onto your mixer, then combine butter and confectioner’s sugar in a mixing bowl. Mix on medium-low speed for four minutes

3. Mix in the egg and then the yolk, allowing each to be thoroughly mixed before adding the next

4. Add in two phases the flour mixture, scraping down the sides of the bowl after each phase

5. Turn the bowl over with the  dough mixture onto a clean lightly-floured work surface

6. Divide dough in half, shape into flattened disks and wrap each in plastic wrap

7. Refrigerate for at least one hour or overnight

8. Roll out half-centimetre thick tart dough onto parchment paper. Use a  heart cutter and chill in the freezer for five minutes

9. Bake tart dough at 180°C for 10 to 14 minutes until brown. Don’t underbake or your tart won’t be crisp. Leave to  cool


For the filling

1. In a mixing bowl, use a paddle attachment to mix the cream cheese and the powdered sugar until smooth

2. Add whipping cream and vanilla and beat until stiff peaks form. Don’t over beat

3. Fill your piping bag with cream. Use a round tip, start piping

4. Gently place the other layer on top. Pipe the cream

5. Decorate with your choice of berries and  strawberries. You can also use meringue, macarons and flowers