Napoleon tarts
Crispy tender, creamy and heavenly delicious taste these Russian Napoleon tarts. They are a simplified version of the classic Napoleon cake, much faster to make, but no less delicious. If you already have puff pastry at home, with this recipe you only need two more ingredients to bring this dessert to the table.
Servings 12 tarts
Ingredients
- 1100 g puff pastry (bought or homemade, e.g. according to this recipe for Napoleon cake)
for the cream
- 500 g sweetened condensed milk (room temperature)
- 500 g butter (room temperature)
- vanilla
for dusting
- powdered sugar
Instructions
- Roll out four squares of homemade puff pastry about 0.3 cm thick or thaw four purchased puff pastry rolls from the freezer according to package directions.
- Bake the four puff pastry cake layers one after the other on a baking tray lined with baking paper in a preheated oven at 220 °C top and bottom heat for about 7 minutes each and let them cool down.
- Cut off about 0.5 cm of the edge of each of the four cake layers and crumble.
Preparation of the cream
- Beat softened butter, sweetened condensed milk and vanilla together for about 5 minutes until fluffy and creamy.
Preparation of the tarts
- Spread the cream on the top side of the first cake layer. Turn the remaining three cake layers with the flat side up and spread them with the cream from this side. Stack the three cake layers on top of the first cake layer.
- Sprinkle the top and sides of the large cake with the crumbs and refrigerate for about 8 hours or overnight.
- Cut the cake into 12 tarts in the shape of triangles and dust each tart with powdered sugar.
Notes
- Both butter and sweetened condensed milk for the cream need to be room warm, and both need to be about the same temperature when whipped together to make the cream, so they can combine well.
- Note the detailed tips and tricks for making Napoleon tarts at the top of the post.