LOVE Shortbread and Rose Cream Tart Tutorial – New Trend 2018
Love is in the air with Valentine's Day only 5 days away. And what can possibly show more love than LOVE cookies?
This new trend is simply delightful. You can make it in any size, any flavour, decorated how you want. And did I mention how pretty it is?
When I start seeing this cream tart cakes, I immediately knew I need to do one. But, I didn't want to make a super complicated or too simple cookie recipe. So I decided to do a Sablé Breton. "And what's that Ana?" you may ask. Well, it's a fancy French name for our easy and regular shortbread recipe. It's delicious, crumbly and goes amazingly with this buttercream.
For this tart, I used the Easy Recipe Buttercream from Sugar Geek Show. It's smooth and delicious. The only alteration I did to the recipe, was substituting the vanilla extract with rose water. I love the rose water fragrance and flavour, but if you're not a fan, just stick with the vanilla. It's delicious too.
Just let me leave you some notes on the shortbread. This cookie type spreads while on the oven so don't panic if after you bake them, the shape of your cookies changed a little. As soon as you take them out of the oven, you can trim them with a knife. Be mindful that shortbread cookies are crumbly, so don't mind the crumbs.
One other thing, while in the oven, you'll notice the cookie rising and looking super thick. Don't worry! It's perfectly normal. The cookie will get flat and this "rise and flat movement" is what makes the cookie so typically crumbly.
To decorate, I've used some tiny macarons (recipe to come very soon, but I need to perfect it a little bit more), fresh raspberries, micro marshmallows and sugar paste hearts. I didn't want to crowd it too much since they're small.
To make the hearts, I've used Renshaw New Modelling Paste with Rainbow Dust ProGel in Poppy colour. The Renshaw Modelling paste is really easy to work with, keeping its shape and drying fairly quickly. A little bit of the Rainbow Dust Progel makes a light tone of red, but if you want bright red, it's better to use their ProGel in red colour.
You can do the letters basically with anything, cookie cutters, only a knife, your own template. But, if you want to do the same letters as I did, here it is the template for you to download.
So less talk, more baking right? You don't need fancy tools to do this. The only thing you need more specific is a piping bag and a small round tip. That's it! And here is what you'll need:
1 Sablé Breton (shortbread) recipe (recipe at the end of this post)
1 Rose Easy Buttercream Recipe (from Sugar Geek Show: https://sugargeekshow.com/recipe/easy-buttercream-recipe; I've substituted the vanilla extract in the recipe for 2 tsp of rose water)
1 LOVE cookies template (download above)
raspberries (I've used 10)
micro marshmallows (or you can cut big ones into little pieces)
Renshaw Modelling Paste
Rainbow Dust Progel in Poppy colour
And here's the video on how I did everything (shortbread recipe part included).
If you want to see more photos of this tart, you can see them here: LOVE Shortbread and Rose Cream Tart Tutorial – New Trend 2018
I hope you like my version of this trend, and don't forget to tag me and share your creations!! I love to see them all!!!!!!!
Happy Valentines Day ❤️
❤ This work was sponsored by Rainbow Dust and Renshaw. Thank you so much for your support.
Shortbread cookies recipe
Depends on the size of the cookies.
A crumbly and buttery pastry, delicious by itself as cookies or commonly used in fruit tarts.
3 egg yolks
130 g sugar
150 g butter, softened
200 g plain flour
1 pinch salt
2 ½ tsp baking powder
Preheat your oven to 180ºC / 350 F.
In a large bowl, whisk the egg yolks with the sugar until pale and thick.
Add the butter and beat with a wooden spoon until smooth.
On a sifter, place the flour, baking powder and salt. Sift into the egg/butter mixture and beat with a wooden spoon until everything is combined and smooth.
Transfer to cling film and wrap it into a disk. Refrigerate for at least 2 hours.
Once the dough as refrigerated, lightly flour a sheet of parchment paper and roll the dough about 5 mm thick.
Bake for 15 min or until golden. Let the cookies cool on a cooling rack before saving them in an airtight container.
This cookie type spreads while on the oven so don't panic if after you bake them, the shape of the cookies have changed a little. If you're doing cut-outs, like my LOVE Cream Tart, as soon as you take the cookies out of the oven, you can trim them with a knife. Be mindful that shortbread cookies are crumbly, so don't mind the crumbs.
While in the oven, the cookies will rise and look super thick. It's perfectly normal. The cookie will get flat and this "rise and flat movement" is what makes the cookie so typically crumbly.