Indulge in the delightful fusion of a cake and a tart with this scrumptious Cake Tart Recipe. This delectable treat combines the best of both worlds - the soft, moist texture of a cake and the crisp, flaky crust of a tart. Perfect for any occasion, this cake tart is sure to impress your guests and satisfy your sweet cravings. Let's dive into this mouthwatering recipe.

How To Make A Cream Tart Cake Recipe
How To Make A Cream Tart Cake Recipe

Ingredients

French Lemon Cream Tart Recipe
French Lemon Cream Tart Recipe

Before you start, ensure you have the following ingredients ready:

  • For the crust: 1 1/4 cups all-purpose flour, 1/2 cup unsalted butter (cold and cubed), 1/4 cup granulated sugar, 1 egg yolk, and a pinch of salt.
  • For the cake batter: 1/2 cup unsalted butter (softened), 1 cup granulated sugar, 2 eggs, 1 teaspoon vanilla extract, 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 cup milk.
  • For the filling (optional): Your choice of jam, lemon curd, or pastry cream.
  • For the glaze (optional): 1 cup powdered sugar, 2-3 tablespoons milk, and 1/2 teaspoon vanilla extract.
Arizona Sunshine Lemon Pie Recipe in 2020 | Tart recipes, Lemon tart recipe, Desserts
Arizona Sunshine Lemon Pie Recipe in 2020 | Tart recipes, Lemon tart recipe, Desserts

Instructions

Prepare the crust

How to Make the Best Homemade Fruit Tart
How to Make the Best Homemade Fruit Tart

Preheat your oven to 375°F (190°C) and grease a 9-inch tart pan with a removable bottom.

In a food processor, combine the flour, cold cubed butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse until the dough comes together.

Press the dough evenly into the prepared tart pan, making sure to go up the sides. Prick the bottom of the crust with a fork and refrigerate for 30 minutes.

Global - 🍋 1. Lemon Tart Ingredients • Unsalted butter – ½ cup (115 g) • All-purpose flour – 1½ cups • Powdered sugar – ½ cup • Eggs – 2 whole + 2 yolks • Fresh lemon juice – ½ cup • Lemon zest – 2 tbsp • Granulated sugar – ½ cup Method 1. Make crust (butter, flour, powdered sugar), chill, blind-bake at 180°C, 15 min. 2. Whisk eggs, yolks, sugar, lemon juice & zest; cook gently until thick. 3. Fill crust; bake 10–12 min. Cool and chill. 🍫 2. Chocolate Ganache Tart Ingredients • Unsalted butter – ½ cup • All-purpose flour – 1¼ cups • Powdered sugar – ½ cup • Heavy cream – 1 cup • Dark chocolate – 8 oz (225 g) • Granulated sugar – ¼ cup • Chocolate shavings – for topping Method 1. Blind-bake crust. 2. Heat cream with sugar; pour over chopped chocolate. 3. Stir smooth, pour into crust; chill until set. 🍓 3. Fresh Fruit Tart Ingredients • Unsalted butter – ½ cup • All-purpose flour – 1¼ cups • Milk – 1 cup • Egg yolks – 3 • Cornstarch – 2 tbsp • Fresh mixed fruits – 2 cups • Apricot glaze – for shine Method 1. Blind-bake crust. 2. Cook pastry cream (milk, yolks, sugar, cornstarch). 3. Fill crust, top with fruit, brush glaze. 🧂 4. Salted Caramel Nut Tart Ingredients • Unsalted butter – ½ cup • All-purpose flour – 1¼ cups • Powdered sugar – ½ cup • Heavy cream – 1 cup • Granulated sugar – ½ cup • Eggs – 2 • Mixed nuts – 1 cup (toasted) • Sea salt – pinch Method 1. Blind-bake crust. 2. Make caramel (melt sugar, add cream & butter), cool slightly. 3. Stir in eggs & nuts; bake 15–18 min. Sprinkle salt. 🍓 5. Raspberry Almond Tart Ingredients • Unsalted butter – ½ cup • All-purpose flour – 1¼ cups • Powdered sugar – ½ cup • Milk – 1 cup • Egg yolks – 3 • Cornstarch – 2 tbsp • Vanilla extract – 1 tsp • Raspberries – 1½ cups • Almond flakes – for topping Method 1. Blind-bake crust. 2. Cook vanilla pastry cream; fill crust. 3. Top with raspberries & almonds; chill. 🍈 6. Key Lime Tart Ingredients • Unsalted butter – ½ cup • All-purpose flour – 1¼ cups • Powdered sugar – ½ cup • Sweetened condensed milk – 1 can • Egg yolks – 3 • Key lime juice – ½ cup • Lime zest – 2 tbsp • Whipped cream – for topping Method 1. Blind-bake crust. 2. Whisk condensed milk, yolks, lime juice & zest. 3. Bake 10–12 min until just set; chill and top with cream. 👩‍🍳 Tart Tips • Chill dough to prevent shrinkage • Blind-bake with weights for crisp crust • Chill filled tarts 2–4 hours for clean slices #GlobalTaste #fblifestyle | Facebook
Global - 🍋 1. Lemon Tart Ingredients • Unsalted butter – ½ cup (115 g) • All-purpose flour – 1½ cups • Powdered sugar – ½ cup • Eggs – 2 whole + 2 yolks • Fresh lemon juice – ½ cup • Lemon zest – 2 tbsp • Granulated sugar – ½ cup Method 1. Make crust (butter, flour, powdered sugar), chill, blind-bake at 180°C, 15 min. 2. Whisk eggs, yolks, sugar, lemon juice & zest; cook gently until thick. 3. Fill crust; bake 10–12 min. Cool and chill. 🍫 2. Chocolate Ganache Tart Ingredients • Unsalted butter – ½ cup • All-purpose flour – 1¼ cups • Powdered sugar – ½ cup • Heavy cream – 1 cup • Dark chocolate – 8 oz (225 g) • Granulated sugar – ¼ cup • Chocolate shavings – for topping Method 1. Blind-bake crust. 2. Heat cream with sugar; pour over chopped chocolate. 3. Stir smooth, pour into crust; chill until set. 🍓 3. Fresh Fruit Tart Ingredients • Unsalted butter – ½ cup • All-purpose flour – 1¼ cups • Milk – 1 cup • Egg yolks – 3 • Cornstarch – 2 tbsp • Fresh mixed fruits – 2 cups • Apricot glaze – for shine Method 1. Blind-bake crust. 2. Cook pastry cream (milk, yolks, sugar, cornstarch). 3. Fill crust, top with fruit, brush glaze. 🧂 4. Salted Caramel Nut Tart Ingredients • Unsalted butter – ½ cup • All-purpose flour – 1¼ cups • Powdered sugar – ½ cup • Heavy cream – 1 cup • Granulated sugar – ½ cup • Eggs – 2 • Mixed nuts – 1 cup (toasted) • Sea salt – pinch Method 1. Blind-bake crust. 2. Make caramel (melt sugar, add cream & butter), cool slightly. 3. Stir in eggs & nuts; bake 15–18 min. Sprinkle salt. 🍓 5. Raspberry Almond Tart Ingredients • Unsalted butter – ½ cup • All-purpose flour – 1¼ cups • Powdered sugar – ½ cup • Milk – 1 cup • Egg yolks – 3 • Cornstarch – 2 tbsp • Vanilla extract – 1 tsp • Raspberries – 1½ cups • Almond flakes – for topping Method 1. Blind-bake crust. 2. Cook vanilla pastry cream; fill crust. 3. Top with raspberries & almonds; chill. 🍈 6. Key Lime Tart Ingredients • Unsalted butter – ½ cup • All-purpose flour – 1¼ cups • Powdered sugar – ½ cup • Sweetened condensed milk – 1 can • Egg yolks – 3 • Key lime juice – ½ cup • Lime zest – 2 tbsp • Whipped cream – for topping Method 1. Blind-bake crust. 2. Whisk condensed milk, yolks, lime juice & zest. 3. Bake 10–12 min until just set; chill and top with cream. 👩‍🍳 Tart Tips • Chill dough to prevent shrinkage • Blind-bake with weights for crisp crust • Chill filled tarts 2–4 hours for clean slices #GlobalTaste #fblifestyle | Facebook

Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, then remove the weights and parchment paper and bake for an additional 5-10 minutes, or until the crust is lightly golden. Set aside to cool.

Prepare the cake batter

While the crust is cooling, prepare the cake batter. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.

fruit tart with vanilla pastry cream and fresh berries in the middle on a white plate
fruit tart with vanilla pastry cream and fresh berries in the middle on a white plate

In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.

Assemble and bake

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Cream Tart - Number Cake - Alphabet Cake Recipe
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Spread your chosen filling evenly over the cooled crust. Pour the cake batter over the filling, smoothing the top with a spatula.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake tart to cool completely in the pan before removing it.

Prepare the glaze (optional)

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake tart and let it set before serving.

Storage and serving

Store any leftover cake tart in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Enjoy this delightful treat as a dessert or a sweet snack!

Tips and variations

For a fruity twist, add fresh berries or sliced fruits to the filling before pouring the cake batter over it. You can also change up the flavors by using different extracts in the cake batter, such as almond or lemon.

To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend and ensure all other ingredients are certified gluten-free.

This cake tart recipe is versatile and can be customized to suit your taste preferences. Experiment with different fillings, glazes, and extracts to create your perfect cake tart.