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Cream tarte

By 31/10/2019May 13th, 2020No Comments


Mariella Marino



Recommended wine

Trentino DOC wine


For a 3 kg cake.
Outside diameter 32cm Inside diameter 16cm

Cocoa sablè base
600 gr of high quality soft butter
800 gr of flour
100 gr of cocoa
6 gr of salt
50 gr of eggs
300 gr of icing sugar

For the white chocolate Namelaka

360 gr of fresh milk
30 gr of glucose
900 gr of white chocolate
45 graces of edible gelatine in sheets
900 gr of fresh cream


1st part

In a planetary mixer with the leaf, mix butter cut into pieces, cocoa flour, sugar, salt and finally the eggs. Make a loaf, mash it, so it will be easier for you to work it, and put it in the fridge for a day.
The following day Take out the dough, knead it a little, roll it out at a height of 1.5cm, between two sheets of parchment paper, or on a flat surface, with a little flour, coppate with the 32cm circle, and then with that 16 cm. Repeat this 3 or two times if you want a two-layer cake.

Let the pasta rest in the fridge for about an hour and a half. After resting, bake the first circle with the oven preheated to 170 degrees for around 18 minutes. Proceed with the rest. Once cooled, freeze. Being a paste with a high butter content, handle it with care, as it is very crumbly.

Freezing in foil with foil serves to ensure that, the next day, at the time of assembly and decoration, the discs do not risk breaking. Now is the time to prepare the cream, which we will use the next day, since it needs rest in the fridge.

Namelaka with white chocolate

2nd part

Soak the gelatin in cold water Melt the chocolate in the microwave Heat the milk with the glucose When it boils, remove from the heat, squeeze the gelatin and dissolve in the milk. Pour the latter over the chocolate, mix a little with a Marisa. After mixing the whole, with an immersion blender, pour the cream.

Put the film in contact and let it rest overnight. The next day take out the cream and whip it in a mixer with whisk. Take the tray where you are going to decorate the cake, put a little cream underneath, and attach the first Circle. With a piping bag (you choose the nozzle you like best) make tufts of cream until the whole circle is filled.

Proceed gradually with the other circles. And now space with your imagination, use the decorations that best suit your taste. With the excess sable dough, you can make biscuits and use them as a decoration, or you can freeze them and use them for the next dessert.

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