Easter Bunny Cream Tart

Intermediate • 4 • 1 hr 10 min

In the bowl of a stand mixer fitted with the paddle attachment cream together the butter & ¾ cup sugar until fluffy. Add the egg & 1 teaspoon vanilla. Beat until combined. Sift in the flour, baking powder & salt. Mix until dough comes together, about 60 seconds. Divide dough into two equal portions, shape into a disc, cover with plastic & refrigerate for 30 minutes.

Ingredients

1 cup unsalted butter, room temperature
¾ cup + 3 tablespoons granulated sugar, divided
1 large egg, whisked
2 teaspoons vanilla extract, divided
3 cups all-purpose flour
1 ½ teaspoons Fleischmann’s Baking Powder
¼ teaspoon salt
⅓ cup mascarpone cheese, room temperature
1 cup whipping cream
Cocoa powder, to finish
Candy chocolate eggs, to garnish
Edible flowers, to garnish

Method

In the bowl of a stand mixer fitted with the paddle attachment cream together the butter & ¾ cup sugar until fluffy. Add the egg & 1 teaspoon vanilla. Beat until combined.
Sift in the flour, baking powder & salt. Mix until dough comes together, about 60 seconds. Divide dough into two equal portions, shape into a disc, cover with plastic & refrigerate for 30 minutes.
Preheat the oven to 375(f) degrees. On two separate pieces of parchment paper, roll out each dough to roughly a ½ inch thick.
Using a bunny stencil (template available online) slice each dough into the bunny shape. You will need 2 total. Make sugar cookies with remaining dough.
Transfer each bunny to a baking sheet & bake until the edges are golden, about 12 to 15 minutes. Let cool completely.
As the cookies chill, prepare the cream filling. In the bowl of a stand mixer fitted with the whisk attachment beat together mascarpone, remaining sugar & remaining vanilla.
Add the whipping cream & continue to whisk until stiff peaks are formed. Transfer mixture to a piping bag.
To assemble, transfer one layer of cookie to a serving dish. Pipe with dollops of cream filling & dust with cocoa powder. Top with remaining cookie & repeat.
Garnish with candy chocolate eggs & edible flowers. Refrigerate until ready to slice & enjoy!