Table of Contents

Sweet Cream Tartlets: A Fearless Baking Adventure

The first time I tasted a sweet cream tartlet was at a local bakery tucked away on a cobblestone street during a summer trip to Quebec City. The pastry was unassuming, yet the moment I bit into it, the creamy filling and the subtle tang of raspberry jam sent a wave of pure delight through me. It was more than just a dessert; it was an experience, a moment of perfect simplicity and bliss. These Sweet Cream Tartlets, inspired by Erin McDowell’s “Fearless Baker,” capture that same essence, that same magic of unexpected deliciousness.

Recipe Overview

Prep Time: 1 hour (includes chilling)
Cook Time: 15-18 minutes
Total Time: 1 hour 20 minutes
Servings: 6
Yield: 6 3 3/4-inch tarts
Dietary Type: Not specified

Ingredients

For the Press-In Tart Dough:

8 tablespoons unsalted butter, at room temperature
1/4 cup granulated sugar
1 large egg yolk
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon fine sea salt
1 tablespoon water
1 large egg, beaten with 1 tablespoon water and a small pinch of fine sea salt (for egg wash)

For the Chocolate Layer:

2 ounces bittersweet chocolate, chopped, melted, and cooled slightly (I use 60% cacao)

For the Filling:

1/3 cup cool water
1 tablespoon gelatin powder
2 cups heavy cream
1/3 cup granulated sugar
1 teaspoon vanilla extract

For the Topping:

1/3 cup seedless raspberry jam
2 ounces bittersweet chocolate, chopped, melted, and cooled slightly (I use 60% cacao)

Equipment Needed

Stand mixer or hand mixer
Large bowl
6 3 3/4-inch tartlet pans
Baking sheet
Small saucepan
Small heatproof bowl
Paring knife
Fork
Pastry brush (optional)
Parchment paper (optional)

Instructions

Make the Press-In Tart Dough: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and sugar on medium-low speed until smooth, about 2 to 3 minutes.
Add the egg yolk and mix on medium speed to combine. Scrape the bowl well. Add the flour, cocoa powder, and salt and mix on low speed until fully incorporated, about 45 seconds to 1 minute. Add the water and mix just until the dough is smooth, about 1 minute more.
Divide and Press the Dough: Divide the dough into 8 equal pieces (50 g or 3 1/2 tablespoons each). Press each piece of dough into a 3¾-inch tartlet pan: Start with the sides and work your way to the middle, patting gently to even the dough to about ⅛ inch thick all over and letting the excess dough push up above the edges of the pan. Trim the dough by holding a paring knife flush against the edge of each pan and cutting away the excess smoothly, leaving a clean edge. Prick the dough all over with a fork.
Freeze the Crusts: Freeze the crusts until firm, about 15 to 20 minutes.
Preheat the Oven: Preheat the oven to 400°F / 204°C, preferably with a baking stone on the bottom rack.
Bake the Crusts: Transfer the tartlet pans to a baking sheet and bake on the stone or bottom rack until the crusts appear dry on the surface and the edges are firm, about 15 to 18 minutes. If the dough puffs up noticeably during baking, prick it with a fork to deflate. When the tart shells are fully baked, you can also slam the tray down on the counter once or twice to help flatten the crusts.
Cool and Unmold the Crusts: Cool the crusts completely, then invert the pans over a baking sheet and tap them gently to unmold the crusts onto the baking sheet; turn them right side up.
Add the Chocolate Layer: Spoon a heaping tablespoon of melted chocolate into the base of each cooled shell and spread it into an even layer that coats the base. Set aside to allow the chocolate to set completely.
Prepare the Filling: Pour the water into a shallow cup and sprinkle the gelatin evenly over it. Let soak for 5 minutes.
Heat the Cream Mixture: In a small saucepan, heat 242 g / 1 cup of the heavy cream and the sugar over medium heat, stirring, until the cream is hot and the sugar is dissolved. Add the gelatin and stir until it is fully melted.
Combine the Filling: Pour the hot cream mixture into a medium bowl. Stir in the remaining 242 g / 1 cup cream and the vanilla.
Fill the Tartlets: Pour the custard into the cooled tart shells, filling them to just below the edges.
Chill the Tartlets: Transfer the tarts to the refrigerator and chill until the custard is set, about 20 to 30 minutes.
Add the Toppings: In a small heatproof bowl, microwave the jam until thinned and fluid, about 30 to 45 seconds. Use a small spoon to drizzle the jam over the chilled tarts, then do the same with the cooled melted chocolate, or make “splatter tartlets”. Refrigerate the tarts until ready to serve.

Expert Tips & Tricks

Creaming the butter and sugar for less time than you would for a cookie dough helps keep the crust from puffing up too much in the oven.
When pressing the tart dough into the pan, I start at the edges and work my way inward. This helps make the sides even (the hardest part, I think!), preventing too much buildup in the corners.
To splatter on the jam and chocolate, use a silicone pastry brush with thick bristles. Line your work surface with parchment paper, then dip the pastry brush into the jam. Flick the brush over the tarts, and the jam will splatter randomly. Clean the brush, then do the same with the chocolate.
If you don’t have tartlet pans, you can make one large tart in a 10-inch tart pan, adjusting the baking time accordingly.

Serving & Storage Suggestions

Serve these sweet cream tartlets chilled for the best flavor and texture. The contrast of the creamy filling with the crisp chocolate crust is divine! Leftover tartlets should be stored in the refrigerator in an airtight container for up to 3 days. Due to the delicate nature of the filling, freezing is not recommended.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	707 kcal	N/A
Calories from Fat	446 g	63%
Total Fat	49.6 g	76%
Saturated Fat	30.4 g	152%
Cholesterol	211.1 mg	70%
Sodium	250.4 mg	10%
Total Carbohydrate	61.5 g	20%
Dietary Fiber	3 g	12%
Sugars	28.4 g	N/A
Protein	8.9 g	17%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

Gluten-Free: Substitute a gluten-free all-purpose flour blend for the regular flour in the crust.
Dairy-Free: Replace the heavy cream with full-fat coconut cream for a dairy-free filling. Be sure to chill the coconut cream can beforehand and only use the thick cream that separates.
Seasonal Flavors: Experiment with different jams, such as strawberry, apricot, or fig, depending on the season.
Citrus Zest: Add a teaspoon of lemon or orange zest to the filling for a bright, citrusy twist.

FAQs (Frequently Asked Questions)

Q: Can I make the tart dough ahead of time?
A: Absolutely! The tightly wrapped dough can be refrigerated for up to 4 days; bring to room temperature before using. You can also freeze it for up to 3 months.

Q: Why do I need to prick the tart crust with a fork?
A: Pricking the crust helps prevent it from puffing up too much during baking, ensuring a flat and even surface for the filling.

Q: Can I use a different type of chocolate?
A: Yes, feel free to experiment with milk chocolate or white chocolate for a different flavor profile. Adjust the sweetness accordingly.

Q: How do I know when the filling is set?
A: The filling should be firm to the touch but still have a slight jiggle. If it’s too soft, chill it for a longer period.

Q: What can I do if my crust shrinks during baking?
A: Make sure the dough is well-chilled before baking, and avoid overworking the dough when pressing it into the tartlet pans.

Final Thoughts

These Sweet Cream Tartlets are a delightful treat, perfect for any occasion. They’re surprisingly easy to make, yet they have an elegant, sophisticated flavor that will impress your friends and family. Don’t be afraid to experiment with different toppings and flavors to create your own unique twist on this classic dessert. So, go ahead, be fearless in the kitchen, and enjoy the sweet reward of creating something truly delicious!

Sweet Cream Tartlets from the Fearless Baker Recipe