Go Back
+ servings

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.
4.67 from 15 votes
Print Pin
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


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


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!



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


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