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E-I-D Letter Cream Cookie/Tart

Ingredients

Cookie

Filling

  • 250 g cream cheese softened
  • 1 1/2 cup thickened cream
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract

Assembly

  • Baked and cooled letters
  • Filling
  • Toppings

Instructions

Cookie

  • Remove your shortcrust pastry from the freezer to soften slightly. I used 3 sheets (24cm x 24cm).
  • Print and cut your template.
  • Preheat your oven to 200c.
  • When your pastry is soft enough to cut (but still firm), place your template on the pastry and using a sharp knife, cut around it. I fitted 2 x Es on 1 sheet, a D and I on 1 sheet and the other D and I on the last sheet.
  • Use a fork to prick the pastry to avoid it rising.
  • Place in the oven for 15-20 minutes, until the cookie is golden brown.
  • Remove from the oven and set aside to cool.

Filling

  • In the bowl of your stand mixer, place the cream cheese and sugar.
  • Beat until smooth and creamy.
  • Add in your cream and vanilla and beat until thick, like whipped cream.
  • Fill into a piping bag with a wide round nozzle or cut the tip of the bag to make a 1cm opening.

Assembly

  • Place a cookie letter down on your serving platter.
  • Pipe the cream filling in little mounds evenly around the letter (2 rows fitted well).
  • Place the second letter on top and do the same.
  • Do this for all the letters. until both layers have been filled.
  • Top with your preferred decorations and serve.
  • Can be stored in the fridge for about 24 hours if necessary, but is best eaten the same day.