Easy Apple Cream Tart with shortbread tart crust and no bake cream tart filling is a stunning apple dessert recipe that's sure to impress!
Course Dessert
Cuisine American
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Chilling time 1 hourhour
Total Time 1 hourhour40 minutesminutes
Servings 8servings
Calories 440kcal
Author Tristin Rieken
Ingredients
1cupall-purpose flour
1cuppowdered sugardivided into two ½ cup portions
½cupunsalted butterroom temperature
¾cupheavy creamor heavy whipping cream, cold
1cupcream cheese(1 block or 8 ounces) room temperature
1teaspoonground cinnamon
¾teaspoonsaltdivided into ½ teaspoon and ¼ teaspoon portions
4-6mediumapplesthinly sliced
Instructions
Whisk flour, ½ cup powdered sugar and ½ teaspoon salt together in a medium bowl.
1 cup all-purpose flour, 1 cup powdered sugar, ¾ teaspoon salt
Then cut room temperature butter into small pieces and work into the flour mixture using your fingers or a pastry cutter until combined.
½ cup unsalted butter
Using either a large tart pan with removable bottom or multiple smaller tart pans place dough into pan and press evenly into bottom and up edges. Wipe edges smooth and prick bottom of the tart shell with a fork to prevent air bubbles from forming during baking.
Chill tart shell in the refrigerator and preheat oven to 375 degrees.
Place chilled tart shell on a baking sheet to prevent oven spills. And bake in preheated oven until golden brown, 15-18 minutes for a large tart shell or 8-10 minutes for mini tart shells.
Remove browned shortbread tart shell from oven and allow to cool while you prepare the cream tart filling.
In a large bowl whip room temperature cream cheese, remaining ½ cup confectioners’ sugar, cinnamon and remaining ¼ teaspoon salt until smooth.
1 cup cream cheese, 1 teaspoon ground cinnamon
In a separate bowl whip cold heavy cream until light and fluffy.
¾ cup heavy cream
Gently fold whipped cream into cream cheese mixture until combined being careful not to overmix.
Cover easy cream tart filling refrigerated until tart shell is completely cooled.
Once shell is cool fill with easy pastry cream.
Thinly slice apples and arrange on top of cream filling in desired pattern.
4-6 medium apples
Serve immediately for best flavor and texture.
Or store refrigerated for up to 6 hours before serving.