Trendy Cookie Cream Tart for Fall

by: Chica

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Our British-themed cookie cream tart was such a success — both for the eyes and the tastebuds — that I decided to make another one to celebrate the fall season. This time I topped it with seasonal fruits and nuts in rich autumn colors. This cookie cream tart was a perfect dessert at a recent gathering, and it was devoured quickly by our friends.

Make the cookie base

I used the same shortbread-style cookie and creamy filling recipes that I shared before, and used a plate and bowl as templates to cut my cookie into two large rings of dough.

Add the cream filling

I used a large 2A round icing tip and disposable bag to pipe blobs of filling on the first cookie. Then I carefully stacked the second cookie on top, and finished it with more filling. To keep it as neat and tidy as possible, I did the outer edge first, then filled it in.

Place the edible decorations

For a bold statement on the tart, I chose some leaf-shaped maple cream cookies and hand-painted them in fall colors. I used water to thin down a little Wilton food coloring in red, orange and green, and painted my leaves quickly, with broad strokes of color.

I added the cookies to the tart, nestling them in the filling, then I surrounded them with lots of other fall-themed toppings. I used caramel-filled macarons, wedges of fresh fig and pomegranate, and fresh cranberries.

I created shards of chocolate that looked like bark by scraping a knife along a block of softened chocolate, and tucked them in with some pecan halves and sliced almonds. A few sprigs of rosemary finished it off.