French Cream Tart made with sweetened almond flavored crust shaped like a heart and filled with flavored fresh whipped cream, garnished with fruits mini tarts, candies and macrons.
Pate Sucree (Tart Shell)
1-cup (2 sticks) unsalted butter, softened
2–2/3 cups all-purpose flour
¼ cup + 3 tablespoons almond flour, sifted
7 tablespoons confectioners sugar-sifted
¾ cup + 1 tablespoon confectioners sugar-sifted
1 egg + 1 egg yolk
½ teaspoon vanilla or ½ vanilla bean, split lengthwise
Crème Bouquet Whipped Cream
2 cups heavy whipping cream, chilled
½ cup confectioner’s sugar, sifted
½ teaspoon Crème Bouquet Concentrated Flavoring
2 teaspoon powdered gelatin
2 tablespoon cold water
1/4 cup strawberry or raspberry jam, melted
5–6 fresh strawberries with leaves
½ cup fresh blueberries
6 French Chocolate macrons * see recipe lizbushong.com
6 Shortbread mini tart shells* filled with Lemon curd
6 packages Valentine Sixlets or other small red, white or pink candies.
Make Pate Sucree
Whipped Cream & Garnish:
Garnish with sliced strawberries, blueberries, macrons, Sixlets, lemon tarts and edible flowers if desired.
Keep refrigerated and enjoy within 1 day. Best if eaten same day made.
Shortbread tart shells are from Clearbrook Farms.
Find it online: https://lizbushong.com/french-cream-tart-recipe/