When I made this, it was made to perfection the first time which was something that I was so proud of. I made this for my beautiful mum for mothers day. You can make any shape you like as its a stencil that you make free-hand.
3/4 granulated sugar (3/4 cup)
1 tsp vanilla extract
100 grams butter
1 tsp baking powder
3 cups all-purpose flour
250 grams cream cheese – at room temperature
500 mills thickened cream
1/2 cup icing sugar
Beat the cream cheese and icing sugar together in a bowl. Once mixed through and smooth, add in the thickened cream until light and fluffy. Refrigerate until needed.
Make a stencil for your tart. I drew a love heart as big as my oven would fit!
Make the dough:
Combine the eggs, granulated sugar, honey, salt, and vanilla extract in a bowl and whisk together. Once combined add into a saucepan and add the butter. Heat over a low heat whilst continuously whisking until the butter has melted. Do not allow mixture to boil.
Once the honey mixture is hot, remove the pan from the heat and whisk in the baking powder. It will foam up and get thick and frothy. Set aside to cool until it is warm but not hot.
While you’re waiting for the honey mixture to cool, sift the flour to remove any lumps, then pour half of it out onto a cutting board or your countertop.
Stir the other half of the flour into the honey mixture, and whisk until it’s all incorporated. The batter should still be pretty runny. Scrape the batter out onto the flour on your work surface, and gently use your hands to work the flour into the dough, gently kneading it just until the flour is incorporated and the dough is mostly smooth and only a bit sticky. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate it for 30 minutes.
Preheat the oven to 180 degrees fan. Roll the dough out onto parchment or a fondant Nat and roll into a thin flat dough to fit your stencil.
Cut your stencil out and carefully place it onto a baking tray. You may need some extra hands
Pop into the oven and cook for approximately 8/10 minutes. The biscuit won’t brown much, when it does brown it may begin to burn so keep an eye on it.
Allow the tarts to cool before decorating. The decoration is completely up to you. I piped my double heart with the cream cheese mixture and decorated with flowers, chocolates and candy’s.
Put the completed creation into the fridge when completed. The biscuit will eventually turn into a cake consistency.. it just keeps getting better and better!