Biscuits/Cookies, Cakes, Food, Recipes

Easter Bunny Cream Tart

This Bunny Cream Tart features layers of shortbread and white chocolate ganache and is topped with Easter eggs, sugar flowers and fresh flowers. It’s the perfect way to celebrate Easter!

Photo of finished Easter Bunny Cream tart

It’s no secret I love an excuse to do some Easter baking and this cream tart is the perfect treat to serve to friends and family over the holidays.

Close up photo of Easter Bunny Cream Tart

What is a Cream Tart?

You’ve probably seen these double decker cakes covered with flowers and fruits across your social media channels lately and I honestly had no idea what they were called until recently. Officially they’re known as “Cream Tarts” but I’ve also seem them called cream cakes or cookie cakes.

A cream tart is a twist on a traditional cake – it features 2 layers of shortbread cookie dough and is filled with a ganache or cream cheese frosting. These desserts are fairly simple to make and a whole lot of fun to decorate!

Letters (such as your first initial) and numbers (your age) are the most popular shapes to cut out of the dough and makes this cake design the perfect recipe for celebrating. Since Easter is rapidly approaching us, I thought a holiday version of this trendy cream tart would be the perfect way to welcome in Easter!

Overhead shot of Easter Bunny Cream Tart

Why you’re going to love this recipe

This Easter Bunny Cream Tart is my go-to recipe when I am looking for something to serve that has wow factor. The fact that it is easy to make and absolutely delicious is the icing on top!

  • The cookie layers are easy to make – The dough itself is like a shortbread, and is extremely easy and quick to make. There was no need for cold butter or iced water as some of the recipes I came across needed, this was literally a case of mixing all the ingredients together until just combined.
  • It’s so fun to decorate – Whilst macarons, fruit and meringues seem most popular to decorate these tarts, I wanted to go with more of an Easter and spring theme. So I got a selection of fresh flowers and sugared roses, speckled pastel eggs and chocolate Easter eggs in various shades of pink, purple and white and dotted them over the icing.
  • The ganache is simple but delicious – white chocolate and cream are melted together and then beaten with cream cheese. This produces a lovely thick icing that isn’t too sweet.
  • Don’t waste the cookie dough! – I cut out some smaller bunny biscuits with the leftover dough for snacking.
Close up of Easter Bunny Cream Tart with chocolate and flowers

What You Need

Ingredients you need to make the shortbread dough

For the Cream Tart

  • butter
  • caster sugar – also known as superfine sugar
  • vanilla extract
  • plain flour – also known as all-purpose flour
  • eggs (1 whole and 1 yolk for extra richness)
Ingredients you need to make the white chocolate ganache icing

For the White Chocolate Ganache

  • thickened cream – also known as heavy cream or heavy ‘whipping’ cream
  • white chocolate melts
  • cream cheese
Close up of Easter Bunny Cream Tart surrounded by Easter eggs

How to make your Easter Bunny Cream Tart

This cream tart is so easy to make! Please scroll to the recipe card at the bottom for the full detailed method.

Step 1

In a stand mixer, cream the butter, sugar and vanilla together until well combined.

Image of stand mixer with butter and sugar

Step 2

Add in the flour, egg and egg yolk.

Adding flour to stand mixer and combining

Keep beating until the mixture forms a dough.

Photo of stand mixer with finished dough

Step 3

Place dough between 2 pieces of parchment paper (so it doesn’t stick) and gently roll the dough out to approx 3mm thick.

Rolling out shortbread dough between 2 pieces of parchment paper

Step 4

Using a stencil, (you can download my template to print and cut out here) cut out the shape of your bunny twice and place them on your lined baking trays. With the leftover dough I cut out smaller bunny shapes.

Cutting out bunny shapes from the dough

Bake for 10 minutes or until the edges are a light golden brown.

How to make White Chocolate Ganache Icing

Once baked and cooled I made a delicious white chocolate ganache icing which I piped dollops over both layers. This icing was inspired by Sugar Hero and I tweaked her original recipe. It involves heating up cream and stirring in white chocolate until melted, then cooling it down. Once the ganache is cool you beat in cream cheese and it makes a lovely thick icing that isn’t too sweet, and it holds its shape well which is important in this recipe.

Step 1

Bring cream just to the boil in a small saucepan. Remove from heat, add white chocolate and stand until melted (5 minutes). Stir the ganache mixture until smooth and glossy. Refrigerate until completely cool (about 1 hour).

Melting white chocolate and cream together in a saucepan

Step 2

Place the room temperature cream cheese into the bowl of your stand mixer and beat until smooth.

Photo of stand mixer with cream cheese

Step 3

Add in the cooled ganache mixture.

Pouring ganache into cream cheese in a stand mixer

Step 4

Continue beating until everything is well combined and the icing is thick and holds its shape.

Finished white chocolate ganache icing

To Decorate

Step 1

Spoon the mixture into an icing bag with a nozzle attached and pipe dots of ganache onto the first layer of the bunny cake.

The first layer of the cream tart with dots piped on top

Step 2

Gently transfer your second layer of bunny cake on top of the first layer, and continue piping dots of ganache until the surface is covered.

The second layer of the cream tart with dots piped on top

Step 3

Decorate with pastel eggs, chocolate eggs, sugar flowers and fresh flowers.

Finished and decorated Easter Bunny Cream Tart

Serving Suggestions

  • Experiment with the shape – lots of people love baking letters and numbers but how about an Easter Egg or flower shape?
  • Swap the white chocolate for dark chocolate – if you love dark chocolate why don’t you make a decadently dark version of this cream tart.
  • Dye the ganache a fun colour or add spices to the shortbread layers – I made a Halloween version of this Cream Tart with a spiced biscuit layer and bright orange icing.
Example of a Halloween version of the cream tart

SERVING, STORING & FREEZING

SERVING

This tart tastes best on the day it was baked, and to be honest it probably won’t last much longer than that anyway! If you live in a hot climate the icing may start to soften or melt – just put it back into the fridge for 30 minutes before serving.

STORING

If you have leftovers, store them in an airtight container in a cool area and eat within 3 days. 

FREEZING

The shortbread dough is perfect for making ahead of time and freezing until needed. Be careful to wrap it securely so no moisture can get in – I use 2 layers of plastic wrap and then a layer of foil. This dough can be frozen for up to 3 months.

Allow to defrost in the fridge overnight before rolling out and baking.

More Easter Recipes

If you loved this Easter cake as much as me, then check out these other delicious festive recipes!

  • DIY-Filled Easter Eggs – learn how to make your own Reese’s Peanut Butter Eggs, Oreo Cookies and Cadbury Creme Eggs at home!
  • Malted Chocolate Mug Cake – an easy cake that’s made in the microwave and filled with M&M Easter eggs.
  • Cadbury Cream Egg Brownies – a rich and decadent brownie filled with gooey cream eggs is quite possibly the rest way to celebrate Easter!

Easter Bunny Cream Tart

This bunny cream tart features layers of shortbread and white chocolate ganache and is topped with Easter eggs, sugar flowers and fresh flowers.
4.73 from 11 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Cake, Easter
Prep Time: 1 hour 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 794kcal
Author: Swah

Ingredients

Easter Tart

  • 185 g butter
  • 1 cup caster sugar
  • 1 tsp vanilla extract
  • 2 1/2 cups plain flour
  • 1 egg
  • 1 egg yolk

White Chocolate Ganache Icing

  • 250 ml thickened cream
  • 250 g white chocolate melts
  • 300 g cream cheese room temperature

To Decorate

  • Easter Eggs
  • Fresh Flowers
  • Sugar Flowers

Instructions

Easter Tart

  • Preheat oven to 180℃ and line 2 baking trays with baking paper.
  • In a stand mixer, cream the butter, sugar and vanilla together until well combined.
  • Add in the flour, egg and egg yolk and keep beating until the mixture forms a dough.
  • Place dough between 2 pieces of parchment paper (so it doesn’t stick) and gently roll the dough out to approx 3mm thick. If the dough starts to get too soft and unmanageable, pop it in the fridge to firm up for 10 minutes.
  • Using a stencil, cut out the shape of your bunny twice and place them on your lined baking trays. With the leftover dough I cut out smaller bunny shapes.
  • Bake for 10 minutes or until the edges are a light golden brown.

White Chocolate Ganache Icing

  • Bring cream just to the boil in a small saucepan. Remove from heat, add white chocolate and stand until melted (5 minutes).
  • Stir the ganache mixture until smooth and glossy.
  • Refrigerate until completely cool (about 1 hour).
  • Place the room temperature cream cheese into the bowl of your stand mixer and beat until smooth.
  • Add in the cooled ganache mixture and continue beating until everything is well combined and the icing is thick and holds its shape.

To Decorate

  • Spoon the mixture into an icing bag with a nozzle attached and pipe dots of ganache onto the first layer of the bunny cake.
  • Gently transfer your second layer of bunny cake on top of the first layer, and continue piping dots of ganache until the surface is covered.
  • Decorate with pastel eggs, chocolate eggs, sugar flowers and fresh flowers.
  • Enjoy!

Video

Notes

You can download my bunny template to print and cut out here.

Nutrition

Serving: 250g | Calories: 794kcal | Carbohydrates: 119g | Protein: 16g | Fat: 73g | Saturated Fat: 43g | Cholesterol: 247mg | Sodium: 444mg | Potassium: 454mg | Fiber: 1g | Sugar: 68g | Vitamin A: 2215IU | Vitamin C: 0.5mg | Calcium: 257mg | Iron: 3.7mg

What are you baking for Easter? For more Easter dessert inspiration go here

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21 Comments

  • Reply Birthday Cookie Cake - April 6, 2018 at 1:39 pm

    […] recipe I followed was from Love Swah and it uses a white chocolate ganache icing which is basically ganache with cream cheese added. It […]

  • Reply Cindy March 19, 2019 at 6:34 am

    What is the best way to slice this so that the cake doesn’t get crushed?

    • Reply Swah July 25, 2019 at 8:52 pm

      I would use a serrated knife :)

  • Reply Victoria April 20, 2019 at 1:04 am

    Hi! What size paper did you print your template on to make the cake? Thanks!

    • Reply Swah July 25, 2019 at 9:02 pm

      Just on A4 :)

      • Reply Geraldine. BUSH April 4, 2021 at 1:53 am

        but it’s tiny ! your picture looks a lot bigger !

        • Reply Swah April 7, 2021 at 2:16 pm

          It works out to be about 25cm long :) You can of course make it larger with a bigger template

  • Reply Ryan October 3, 2019 at 10:08 pm

    5 stars
    These tarts look cute and creative. Kids will surely love this. This perfect for a kiddie party.

    • Reply Swah June 15, 2020 at 11:48 am

      Totally perfect!! Kids love helping to decorate it too :)

  • Reply Amna Atas November 7, 2019 at 10:32 am

    5 stars
    I made this earlier this year for my daughter’s birthday and it was amazing thank you so much. I want to make it again for an upcoming dinner party, I was just wondering if I could make the biscuit a few days in advance and assemble it on the day? Do you think the biscuit will stay okay in an airtight container for 3 days prior to adding the cream?

    • Reply Swah March 8, 2021 at 10:49 am

      Hi Amna, yes the biscuit will last fine in an airtight container for 3 days :)

  • Reply Iram January 25, 2020 at 9:17 am

    Can I use white chocolate instead of white chocolate melts

    • Reply Swah June 15, 2020 at 11:46 am

      Yes you can Iram!

  • Reply Zohra June 25, 2020 at 12:56 am

    What’s the texture like of this cake? Is it really hard or quite soft inside?

    • Reply Swah July 8, 2020 at 8:36 am

      It’s more cookie like than cake

  • Reply Val February 21, 2021 at 10:47 am

    How long can the icing stay at room temperature once all mixed?

    • Reply Swah March 7, 2021 at 11:47 am

      Hi Val, it depends how hot it is where you live – if it starts to soften/melt I’d put it back into the fridge before serving

  • Reply Kyra March 16, 2021 at 8:36 am

    how many grams is 2 1/2 cups plain flour?
    And 1 cup caster sugar?
    I live in the Netherlands and they use grams instead of cups.

    • Reply Swah March 16, 2021 at 9:41 am

      Hi Kyra, that is 375g plain flour and 225g caster sugar

  • Reply Rikke March 23, 2021 at 3:22 am

    Hey
    Do you think that adding a bit dark chokolate in the tart, will destroy the cake?

    • Reply Swah April 7, 2021 at 2:15 pm

      I would add the dark chocolate to the ganache icing personally – swap out the white chocolate for dark and it would be perfect! You could also try removing a tablespoon or 2 of flour in the tart recipe and substituting for cocoa powder for an extra chocolate hit

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