Easter Bunny Coconut Cream Tart
Celebrate Easter with your loved ones in a sweet and enjoyable way by indulging in this Easter Bunny Coconut Cream Tart! This tart features a delectable filling made with coconut cream cheese and raspberry jam. If you have kids, they can help decorate the bunny cake to create the ultimate dessert experience.
Ingredients
Shortbread dough.
- 3/4 cup+1 tbsp (185g) unsalted butter , softened
- 1/3 cup (70g) sugar
- 1 egg
- 1 egg yolk
- 2 cups + 3tbsp (270g) all-purpose flour
- 1/4 tsp (1g) salt
- 1/2 tsp (2.5g) vanilla extract
Raspberry Jam
- 2 oz (60g) fresh or frozen raspberries
- 2 tbsp (30g) sugar
- 1/2 tbsp (5g) cornstarch
Coconut Cream
- 8 oz (230g) cream cheese
- 3/4 cup (180g) whipping cream , chilled
- 1/4 cup (30g) powdered sugar
- 2 tbsp (30g) coconut puree
- 3 tbsp (13g) coconut flakes , toasted
For Decoration
- chocolate eggs
- fresh fruits
- edible flowers
- Easter sprinkles
Instructions
Prepare the shortbread dough.
- Mix together the butter, the sugar, and the vanilla extract, until pale and creamy.
- Add the egg and egg yolk and mix until combined after each one.
- Add the flour and the salt, and mix until combined.
- Wrap it in plastic film and refrigerate for at least 2 hours.
- After the dough is chilled, place it between 2 pieces of parchment paper and gently roll it to about 1/8-inch (4 mm) thick.
- Place the bunny template on top of the rolled dough sheet, and trace around the template with a sharp knife, cutting out the shape of the bunny. Repeat this 2 times, so you'll have two bunny-shaped layers.
- Bake the layers one at a time, at 350°F (180°C) for 12 mins, or until the edges are a light golden brown.
- Allow cooling before transferring to the serving platter.
Prepare the Raspberry Jam.
- In a saucepan, bring to a boil all the ingredients and let it boil for 3 minutes. Allow to cool.
Prepare the Coconut Cream.
- In a pan, toast the coconut flakes for 1-2 minutes , until lightly golden.
- In a bowl, using a hand mixer, mix together the cream cheese, the powdered sugar, the whipping cream, the coconut flakes, and the coconut puree until stiff peaks form.
- Transfer the filling into a piping bag fitted with a plain tip.
Assemble the bunny cream tart.
- Transfer one layer of shortbread onto a serving platter.
- Pipe dots of cream onto the first layer of shortbread.
- Pipe the raspberry puree over the cream.
- Gently transfer the second layer of shortbread on top of the first layer, and continue piping dots of cream and jam until the surface is covered.
- For decoration use chocolate eggs, Easter sprinkles, fresh fruits, or flowers. Happy Easter!
Nutrition
Serving: 1 serving out of 8Calories: 564kcalCarbohydrates: 45.2gProtein: 7.5gFat: 40.2gSaturated Fat: 24.4gCholesterol: 160mgSodium: 236mgPotassium: 119mgFiber: 1.5gSugar: 16.9gCalcium: 56mgIron: 2mg