Babki Śmietankowe (Cream Tarts)


 I'm having way too much fun with this group, Baking Bloggers.  But this month was challenging. Well, the recipe I chose was. 

That dough, grrrrrr

At any rate and to stop rambling on.  The assignment this month was to bake something from Poland.  Sue of Palatable Pastime is our hostess.  We bloggers do get to vote on a theme for the month, and this month it was Poland.   

I'm not that familiar with Polish cooking apart from pierogies, which I absolutely adore, and need to  make again.  (note to self)

So I went to my favorite cookbook resource, not google.  And found this recipe in the Poland section.  The cookbook series is Women's Day Encyclopedia of Cookery.   It also happens to be the first cookbooks I pick up when I'm looking for something a little different.   

I made these Cream Tarts, at least that's what the original recipe called them. 

Babki Śmietankowe (Cream Tarts)


I think they actually should be called Custard tarts?

Babki Śmietankowe (Cream Tarts)

I will say I will probably never make this again, unless I fancy up the custard a little more. It was lacking, something.   

Not to mention that the dough, well, let me just say this, it would not behave.  It kept breaking apart when I tried to roll it out, and I ended up adding a teaspoon of heavy cream to it, just so I could roll out some of it. 


Babki Śmietankowe (Cream Tarts)

Yield: 6 tarts
Author: altairgate -
Prep time: 10 MinCook time: 30 Mininactive time: 10 MinTotal time: 50 Min


  • 1 cup Sifted AP flour
  • 4 1/2 tbsp soft butter (melted)
  • 2 egg yolks ( Use large eggs or 3 small egg yolks)
  • 3 tbsp. icing sugar
  • 1 tsp. Heavy Cream
  • butter for lining tart molds
Custard Filling
  • 3 egg yolks
  • 1 tbsp sugar
  • 1/2 tsp chocolate rum extract (you can use vanilla extract or your own favorite liqueur or extract here)
  • 1 cup heavy cream


  1. Sift flour, combine with butter, egg yolks, cream and sugar and divide into 3 parts. Roll out 2 parts. Butter fluted tart molds and line with the rolled out dough.  
  2. Cut out the 6 rounds to top the custard in the filled tarts, set aside.
Filling and assembly
  1. Whisk together the egg yolks, cream, sugar and extract.  In the top part of a double boiler combine cream with egg and sugar mixture and cook, stirring constantly, until mixture thickens. Do not let it boil. Allow custard to cool and use it to fill the pastry lined pans. Cover filled tarts with remaining dough the rounds you already rolled out.  Bake in a pre heated oven 350 degrees for about 30 minutes.  The custard will set completely makes about 6 medium tarts.

NOTE:  The original recipe did not call for cream in the dough. I found it too hard to roll out, as originally written so I added the cream.  

Created using The Recipes Generator

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