With the warm summer breeze behind us, and the crisp Autumn air quickly rolling in, now is the perfect time to turn on our ovens and cozy up with some of your delicious Fall favorites. We wanted to start this unique segment by honoring our Autumn birthday ladies with a birthday tart recipe. You’ll be feeling all the Fall vibes with this scrumptious dish made by Unab from Piece a’ Cake!
- 2 1/4 cups all-purpose flour unbleached, keep a little extra for dusting
- 3/4 cup almond flour
- 1/2 tsp kosher salt
- 8 oz unsalted butter
- 1/2 cup powdered sugar
- 1 large egg
- 1 large egg yolk
- In a bowl, whisk together the all-purpose flour, almond flour, and salt.
- Put a paddle attachment onto your stand mixer, then combine butter and powdered sugar in a mixer bowl. Mix on medium-low speed until combined for about 4 minutes.
- Mix in the large egg and then the egg yolk, allowing each to be incorporated before adding the next. In 2 separate parts, add the flour mixtures, scraping down the sides of the bowl after each part.
- Turn the bowl with dough mixture onto a clean lightly-floured work surface. Divide in half, shape into flattened desks, and wrap each one in plastic wrap. Refrigerate for at least 1 hour (or overnight).
Recipe credit : Sugar Geek Show
Ingredients for cream:
- 2 cups heavy whipping cream
- 80 grams mascarpone
- 1/2 cup icing sugar (or less if you prefer a less sweet dish)
Instructions for cream:
- Whip up the heavy whipping cream.
- Add the mascarpone after a few minutes, then add icing sugar little by little and whip till stiff peaks form.
Instructions for assembling tart:
- Print out the number in the desired size. Cut that out and create a template for the desired number.
- Take two wooden sticks (dowels) and keep them on the sides while rolling the first half of the dough.
- Take the printed template and put it on top of the rolled dough. With the help of a knife or pizza cutter cut out the number.
- Repeat the process for the other half of the dough.
- Preheat oven at 350 and bake for 13 minutes and let it cool.
- To assemble, take a cake board, take a 10x13 sized board and stick the prepared number template with the help of melted chocolate.
- Take an icing bag, fitted with 1A piping tip, and pipe out dollops until completely covered top with the number & voila!
Unab Ovais is originally from Karachi, Pakistan and is a mother to three girls aged 14, 11, and 5. She started baking 3.5 years back when she wanted to send cupcake favors for her daughter’s birthday and decided to make them herself. After taking a basic buttercream course, she fell in love with making buttercream flowers and started getting orders from friends. She now is a popular cake artist in Princeton, New Jersey. Be sure to follow along her baking adventures over on her Instagram account, @pieceacake.nj!