Pastry Trend for 2018


So, my Facebook feed has been flooding with this particular pastry that is two layers, has some sort of filling inside, and topped with fresh fruits. You most likely have seen it by now. I have yet to see what people are naming this pastry trend, but I do know that the trend has been linked to bakers in Isreal. 

I did some research, and I noticed that this type of pastry trend started around August of 2017. Or, at least, that is when I first began to see this type of pastry dessert be presented in the forums. Many have specutaledas to what the base of the pastry was. Was it a sugar cookie, cake, shortbread, a tart?

Well, after doing some google translating, and have a background in the pastry world, I have come to determin that the pastry must be of that of a tart shell. To me, it seems to be very similar to that of a fruit tart, except the tart has been redesigned into numbers and letters. Along with changing the concept of the tart shell, so has the toppings. I have seen several ones that incorporate flowers and even assorted candies on top. Basically, your imagination is endless as to how the pastry dessert should be designed.

I myself have decided to try replicating this trendy dessert and have documented as to how I went about doing my version of this trendy dessert.

I first started off by making the tart shell. For this I chose to use the Pâte Sucrèe dough, for it is well balanced in sweetness, and is the one the closely resembeles that of a cookie texture.

Pâte Sucrèe Tart Dough



  • 8 cups Pastry Flour
  • 1/2 tsp Salt
  • 20 oz Unsalted Butter
  • 2 cups Confectioners Sugar sifted
  • 4 eggs Whole Eggs Large
  • 4 tbsp Heavy Cream


  • In a medium-sized bowl, sift together the pastry flour and salt.
  • In a stand mixer, cream the unsalted butter and sugar with the paddle attachment, until well blended.
  • Add the eggs, one at a time.
  • Add the flour/salt mixture to the wet ingredients. Add the heavy cream and mix until just combined. 
  • Divide the dough into 4 equal parts in weight.
  • On a clean surface, place a piece of plastic wrap down, and then place one part of the dough in the middle.
  • Place another sheet of plastic wrap on top and with a rolling pin, roll the dough out into a disk of even thickness. It should be about 9"-10" in diameter.
  • Repeat this process with the remaining dough.
  • Refrigerator the dough for at least 2 hours before using.


I decided that my dough should be at least 1/4 inches in thickness in order to get that cookie texture like in the original picture. Once the dough was ready, I cut out a template I found on the internet and sized it to how large I wanted my pastry dessert to be.  I then cut out this tempate twice for I needed a top and bottom to recreate this dessert.

Make sure to work quickly for the butter in the dough will start to soften, making it difficult to transfer to the sheet pan for baking. If it is too soft to handel, just place the dough back in the refrigerator for a couple of minutes for it to firm up again. Be sure to prick the dough with a fork before baking. This helps the tart dough from puffing up in the oven.If not, you will have an even surface to work with and your pastry dessert may end up slanted.

 Once it is ready, transfer the dough onto a pachment lined sheet pan and bake in the oven for 350F for about 10-25 minutes or until golden brown around the egdes, depending on the type of oven that you have.


A good rule of thumb to remember…

All Ovens Are Not Created Equal



Once the tart shell has finished baking, let it cool completly for 15 minutes before handeling it. You don’t want it to break after all that hard work.

For my pastry dessert, I took the bottom portion and laid it on a flat surface. I then used a Wilton 2A Round tip (you can use the Wilton 1A as well) and my “Super Cake” Italian Meringue recipe, to pipe bulbs all around the tart shell. Then I layered the top tart shell and repeated the same process. 

Marshmallow Italian Meringue - "Super Cake" Frosting Replica

Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 2 qt


  • 1/2 cup water
  • 2 cups granulated sugar
  • 8 oz egg whites (approx 6 - 8 eggs)
  • 1/4 tsp salt
  • 3 tbs meringue powder
  • 1 tsp flavor of your choice


  • Make sure that all utensils are grease free and dry
  • Add the egg whites, meringue power, and salt into the mixer bowl and place on the stand mixer that has been fitted with the whisk attachment
  • In a saucepan, heat the sugar and water until the sugar has dissolved and the mixture starts to boil
  • Use a candy thermometer to measure the temperature of the sugar/water syrup mixture
  • When the thermometer reads 220 degree, begin to whip the egg whites. Make sure the egg whites form soft peaks before adding the syrup
  • Once the sugar/water syrup reaches 245 degrees, remove from the heat and slowly pour into the egg whites in a slow steady stream.
  • Continue to mix on high speed (#10 on Kitchen Aid Mixer) until the bowl is cool to the touch and the meringue forms stiff peaks.
  • Add the flavor of your choice and continue to mix until smooth and glossy.


Avoid pouring the sugar/water syrup on the whisk or the bowl.



Now the following is my take on how I designed my tart shell. I added strawberries, rasberries, some pink buttercream roses, and a couple of Ferreo Rochers. Again, the design and preference is all up to you.

Once you are satisifed with how it looks, stand back and admire your art work.





By: Chrysty


  1. Hello Thank you for the recipe but I was wondering if we use a tart recipe it will be messy when they cut the cake don’t u think??

    • Yes it is messy. I believe this trend is more for the look of it, then the way of cutting it. It seems that when you cut the dessert, it puts pressure on the filling in between the layers, causing it to spill over the sides.

      Event though it is messy, it sure does taste amazing.

    • Hello Sharleen, you can use all-purpose flour, however, the gluten percentage is a lot higher than that of pastry flour, making it a tougher texture.

  2. Thank you for the recipe and the video, you make it look so easy! I was wondering if this needed to be refrigerated or if it can stay at room temp.?

  3. I would like to make the above on a letter M form.
    Would I have to use a mould & would the ingredients be of the same quantity?
    I would love your response, please
    Thank you in advance Anna

    • You can use any template for this. This recipe does not require a mold. It is similar to that of sugar cookies in texture, however, it is a pastry. The ingredient amounts are the same. Should you want to make the letter M you may do so by printing out a template online.


    • Hello Immelda,

      No the tart will not get soggy. This is a cookie texture but it is actually a tart. I would say the most to leave it out of regrigeration, would be no more than 2 days.

  5. hi there thank you for the video so we can have the meringue out side the fridge for two days even though it was not baked

    • Hello Sana,

      Yes you can leave the meringue outside, because the eggs were pasturized when you heated them with the sugar.

  6. Hi, thank you for your recipe! I’m just making it all now. May I ask why I need 4 x layers of biscuit? Thanks ????

    • Hi Louise, the recipe is made only 1 time. The dough made should be divided into 4 layers for it is easier to roll out. Too much dough will make it hard to work with and be to thick.

  7. Hi, this looks like an amazing recipe and I’m definitely going to make it for Valentines Day. However, I’m a bit confused about the 4 dough separation. What do you do with the other two? Thank you in advance! ????

    • You can make it up to 3 months in advanced, as long as it’s not baked. Just freeze the dough. Remember to name the item, and date when you made it as well.

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