Birthday Cream Tart

July 31st was my 30th birthday but in some ways it feels like my 1st. First year of blogging and food photography. First year of trying out intimidating recipes and even creating my own. And first year of having truly opened my eyes to the love around me. I’m not big on celebrations, but I am aware of how blessed I am to call another year mine. So thank you all for your love, support, and prayers. If it’s not apparent from the picture I made a cookie cake in the shape of a “1.” Two layers of a perfectly crisp almond cookies with a creamy mascarpone filling, topped with fresh fruits and other goodies.

*Recipe*

Cookie

- 1 c unsalted butter

- 1/2 c powdered sugar

- 1 egg

- 2 1/4 c all-purpose flour

- 1 c almond flour

- 1/2 t salt

- 1 t almond extract

Cream Cheese filling

- 8 oz cream cheese, softened

- 1 c heavy cream

- 3/4 c powdered sugar

- 1/4 t vanilla extract

1. In a large bowl mix the butter and powdered sugar until fluffy. Add the egg and almond extract and mix until smooth.

2. Sift the all-purpose flour, almond flour, and salt and add to the butter mixture.

3. Work the flour mixture into the butter using a wooden spoon until just combined. Be careful not to overwork the dough so it doesn't become chewy.

4. Dived the dough in half and wrap separately with plastic wrap and put into the refrigerator for 30 minutes.

5. Roll out the dough in between 2 pieces of parchment paper to a thickness of a quarter of an inch.

6. Cut 2 cookies into your desired shape using a stencil. I just printed mine off the computer and cut it.

7. Bake for 12-15 minutes in a 350 F, preheated oven. Once done baking, carefully place your cookie on a wire rack and allow it to cool completely.

8. At this time make the cream cheese filling. Whip the heavy cream until you get stiff peaks.

In a large bowl cream the cream cheese, vanilla extract, and powdered sugar. Fold in the whipped cream gently.

9. Add the cream cheese filling to a piping bag and pipe dollops on top of one of the cookies, leaving an 1/8th of an inch space from the edge. Place the second cookie on top, and repeat the piping. Garnish the top of your cream tart with cut fruits, flowers, and anything else you like.