Bunny Cream Tart
Serves: (1) tart
Tart Dough (make 2 times this recipe for top and bottom layers)
  • 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
Cream Filling
  • 2½ cups heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons instant vanilla pudding mix
For the tart dough:
  1. Preheat oven to 350 degrees F.
  2. Put the flour, confectioners’ sugar and salt into a food processor and pulse a couple of times to combine.
  3. Scatter the pieces of butter over the dry ingredients and pulse until the mixture resembles pea-size crumbs.
  4. 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.
  5. Turn the dough out onto a piece of parchment paper. Roll out to ¼" thick and cut out the desired shape.
  6. 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.
  7. Transfer parchment paper to baking sheets and bake for 12-15 minutes until edges are golden brown. Cool on wire racks.
For the cream filling:
  1. Whip the cream in a stand mixer fitted with whisk attachment until soft peaks.
  2. Add in the confectioners' sugar, vanilla extract, and instant vanilla pudding mix, and whip to combine. Do not overwhip.
  3. Spoon filling into a piping bag fitted with Ateco 806 tip.
  4. Carefully place bottom tart layer on a serving plate.
  5. Pipe round dots around the bottom layer, filling it in.
  6. Carefully place the top layer on the filling and pipe dots over the top.
  7. Decorate as desired.
Recipe by Dessert First at https://dessertfirstgirl.com/2021/04/bunny-cream-tart.html