Bunny Cream Tart
Author: Anita Chu
Serves: (1) tart
- 1½ cups (188 g) all-purpose flour
- ½ cup (60 g) confectioners’ sugar
- ¼ teaspoon salt
- 1 stick plus 1 tablespoon (4½ ounces) (128 g) very cold (or frozen) unsalted butter, cut into small pieces
- 1 large egg yolk
- 2½ cups heavy whipping cream
- 2 tablespoons confectioners' sugar
- 2 teaspoons vanilla extract
- 2 tablespoons instant vanilla pudding mix
- Preheat oven to 350 degrees F.
- Put the flour, confectioners’ sugar and salt into a food processor and pulse a couple of times to combine.
- Scatter the pieces of butter over the dry ingredients and pulse until the mixture resembles pea-size crumbs.
- Stir the egg yolk, just to break it up, and add it a little at a time, pulsing after each addition until the dough forms clumps and curds.
- Turn the dough out onto a piece of parchment paper. Roll out to ¼" thick and cut out the desired shape.
- Make the same tart dough again in the food processor, roll out to ¼" thick on a second piece of parchment paper and cut out a second shape.
- Transfer parchment paper to baking sheets and bake for 12-15 minutes until edges are golden brown. Cool on wire racks.
- Whip the cream in a stand mixer fitted with whisk attachment until soft peaks.
- Add in the confectioners' sugar, vanilla extract, and instant vanilla pudding mix, and whip to combine. Do not overwhip.
- Spoon filling into a piping bag fitted with Ateco 806 tip.
- Carefully place bottom tart layer on a serving plate.
- Pipe round dots around the bottom layer, filling it in.
- Carefully place the top layer on the filling and pipe dots over the top.
- Decorate as desired.
Recipe by Dessert First at https://dessertfirstgirl.com/2021/04/bunny-cream-tart.html
3.5.3228