Number tarts are number shaped tarts that you can customize by shape, by flavor, and of course, by the decorations on top. They are a variation on the many tarts that I make, just in a different format.
Number tarts, number tart cakes or cream tarts contain layers tart crust shaped like letters or numbers. They are filled and topped with frosting or cream. Tops can be decorated with sprinkles, cookies, chocolates, or flowers. One cake will serve about 6-9 people; two about 12-18.
This post is related to my letter cake post, which contains instructions on how to construct a cake in the shape of a letter. Assembly of this tart is very similar to using cake, however, making the crust is a different procedure. I've outlined this below as well as other tips in a video. I have also made this process more efficient by providing the number paper templates.
You can make one number (or letter) or two, just be sure that if you make two numbers, double the recipe down below and use the larger cake board.
Alright, let's get started! 😃
In this post, I will be focusing on how to use tart to make the shape of a number. If you are interested in using letters, check out my letter cake post. You can still use them on the tart here as they are the same size and will fit on the same cake boards that I list below.
Or, if you're interested instead on using cake instead of tart crust, check out that same post. You can use the number templates here, or the letter templates listed in that post. The technique will be a different than the one outlined here, so make sure to follow those instructions instead.
Here is a video tutorial I've made outlining this entire process 👇🏼
For one cake, you will need a platter, cake drum, or cake board that is at least 10" by 14". That is the size of the cake board that you see in the picture (tart in the shape of number "4") at the top of this post.
You can see that your finished tarts will have plenty of room to spare, so if you want to add some decorations on the board, you can do that as well.
The templates below all print onto a single sheet of 8.5x11" sheet of paper. No need to buy special paper or tape pieces together.
These templates are in .pdf format, and when you click on the link a new window will popup with the template.
When the print prompt comes up make sure that you select "actual size" and not "fit". This means that the size of the number will print the size that I designed it, which takes up an entire 8.5x11" sheet of paper.
You will notice that some of the lines along the edges do not print. This is normal because not all printers are able to print so closely to the edge. I've designed the letters to get the maximum size for one sheet of paper, so just consider that missing line the "edge".
You can print directly from your browser or download and save to print for later. You'll need a pdf reader for that. Some popular ones include Preview on Mac, or you can download Adobe Acrobat Reader DC for free on most devices.
|unsalted butter, cold from the fridge, cut into TB chunks||3/4 cup (1.5 stick)||170g||6 oz|
|powdered sugar||3/4 cup||80g||2.7 oz|
|all-purpose flour (or pastry flour)*||2 1/2 cups + 2 TB||309g||10.9 oz|
|one egg yolk, from a large egg||3.5 tsp||18g||0.6 oz|
|whole milk||4 TB||60g||2 oz|
*For beginners, I recommend all-purpose flour. It has a higher protein content, which will make the dough much easier to handle when raw. If you're into the super crumbly texture, and can find it, by all means, pastry flour is excellent. I've used Bob's Red Mill Pastry Flour with great success.
|granulated sugar||1/4 cup||50g||1.75 oz|
|whole milk||1 cup||242g||8.5 oz|
|egg yolks||3, from large eggs||55g||1.7 oz|
|cornstarch||1 1/2 TB||14g||0.5 oz|
|vanilla extract||1 tsp||-||-|
|cream cheese, softened to room temp||2/3 cup||160g||5.5 oz|
|heavy cream, cold from fridge||1 cup||-||-|
|condensed milk, cold from fridge||2 TB||-||-|