Easter Bunny Cream Tart
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
PRODUCTS
Instructions
- 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!
[um_bookmarks_button]
