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Easter Bunny Cream Tart

Easter Bunny Cream Tart






1 Hour 10 Minutes


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  • 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



  1. 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.
  2. 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.
  3. Preheat the oven to 375(f) degrees. On two separate pieces of parchment paper, roll out each dough to roughly a ½ inch thick.
  4. 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.
  5. Transfer each bunny to a baking sheet & bake until the edges are golden, about 12 to 15 minutes. Let cool completely.
  6. 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.
  7. Add the whipping cream & continue to whisk until stiff peaks are formed. Transfer mixture to a piping bag.
  8. 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.
  9. Garnish with candy chocolate eggs & edible flowers. Refrigerate until ready to slice & enjoy!


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