• Cookie Dough:
  • 210g flour
  • 100g unsalted butter
  • 50g sugar
  • 80g heavy cream
  • Chocolate cream, as needed
  • Diced almonds
  • Toppings:
  • Raspberries, as needed
  • Blueberries, as needed
  • Orange, as needed
  • Mint leaves, as needed
  • Edible flowers, as needed
  • Powdered sugar, as needed


  1. To make Cookie Dough, cream the room temperature butter in a bowl and mix in sugar. Add heavy cream and mix lightly. Sift in the flour and gently fold it into the mixture with a spatula. Let the dough chill in the refrigerator and shape into small and narrow logs. Transfer the chocolate cream into a piping bag.
  2. Place the cookie dough onto a parchment paper.
  3. Use a spoon to shape each log and make an indentation in the center.
  4. Bake for 15-20 minutes at 170℃.
  5. Pipe the chocolate cream onto each cookie tart. Add diced almonds and pipe the cream on top. Add the rest of the toppings.
  6. Sprinkle with powdered sugar and enjoy!