Happy Mother’s Day! This year I decided to make a giant sugar cookie in a tart pan. It doesn’t end there! I covered the cookie with thick swirls of dark chocolate pastry cream and topped it off with fresh berries. Oh yeah!
I used a 9 inch pastry tart pan with a removable bottom. If you want to be able to lift the cookie out of the pan before you decorate and cut it then you’ll want to use a pan with a removable disc. The recipe for the giant cookie is below. (It’s also delicious on it’s own with sprinkles or ice cream. )
The nice thing about this recipe is that it is easily customizable! You can use your favorite fruit. I used strawberries, blueberries, raspberries and blackberries. Only like strawberries? Just use strawberries! Kiwi? Another pretty addition. Want some fresh cherries? That’s delicious too! You can make it how you love it!
I used a dark chocolate pastry cream from Joy of Baking as the filling. Here’s the link for the recipe. I just added finely chopped dark chocolate to the warm pastry cream at the end. Yum! You could also use whipped cream, frosting or chocolate ganache. You’ve decided on ganache? Great choice! You’ll want to let it cool slightly and add it to the top of the cookie while it is pourable.
Assembling Your Dessert
If you would like to make the word Mom for your dessert then all you need is a little chocolate. Prepare a flat cutting board or plate by placing a piece of parchment or wax paper over it. Melt your chocolate and pour it into a piping bag. (Just a small amount is plenty) Carefully cut the tip off of the bag. Spell out Mom onto the parchment paper. (Make it a couple of times in case one breaks while moving it later.) Place the Cutting board or plate into the refrigerator for your chocolate to set. You’ll want to keep it in the refrigerator until you are ready to use it.
If you are using pastry cream for your filling, place cling wrap against the surface of the cream while it is warm to stop a film from forming on the top. Place it in the refrigerator to let it cool. Once the cookie is also cooled you’re ready to assemble a beautiful dessert.
Place the pastry cream into a piping bag with a large closed star tip. I used an Ateco 846 tip. Swirl the pastry cream over the middle of the cookie.
Carefully peel the chocolate “Mom” off the parchment paper and place it gently into the pastry cream. If you use another filling like whipped cream or ganache then you can lay the “Mom” over the top.
Alternate the fruit over the top of the pastry cream in a nice pattern.
And now for the best part! Enjoy!
Giant Sugar Cookie Tart
A delicious sugar cookie that is baked in a 9 inch tart pan.
- 4 ounces unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 210 grams all purpose flour (7.4 ounces or 1 3/4 cups)
- 1/4 tsp salt
- 1/4 tsp baking powder
Preheat oven to 350 F/ 180 C
In a small bowl, stir together the flour, salt and baking powder. Set aside. Be careful not to add too much flour. I find it best to weigh it as it is easy to overfill measuring cups with flour.
Add the butter and sugar to a mixing bowl and mix on medium speed for 2-3 minutes until it is light and fluffy.
Add the egg and vanilla to the mixing bowl and mix it into the butter and sugar until it is light and fully incorporated. You will need to scrape the bowl once or twice.
With the mixer on low, slowly add in the flour mixture. Scrape the bowl as needed.
Scoop the batter into a nine inch tart pan that has a removable bottom. If your dough is very soft you can refridgerate it for 5 minuted or so first.
Spread the dough evenly into the pan. I use a folded piece of parchment when I am starting the process. (This can help to spread it more even without the dough sticking to your hands.)
Make sure you have pat the dough up the sides of the tart pan.
Place the pan in a preheated oven for 17-20 minutes. The cookie will start turning golden around the edges and a little on top once it is done.
Let the cookie cool completely.
Once the cookie is cool, carefully remove it from the pan by pushing the disc up and away from the rest of the tart pan.
Carefully place the cookie on your serving tray or dish.
