Celebrate Easter with your loved ones in a sweet and enjoyable way by indulging in this Easter Bunny Coconut Cream Tart! The shortbread dough used in this recipe is not only easy to make, but also wonderfully buttery and delicious. With so many bunny templates available online, the most challenging part is choosing the perfect design. 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.
How to prepare the easter bunny coconut cream tart
Start by making the shortbread dough. Mix together the butter, sugar, and vanilla extract, until light and creamy. Add in the egg, and the egg yolk, and mix well after each one. Add in the dry ingredients. Wrap it in plastic wrap and refrigerate for about 2 hours or overnight.
Find the bunny cake cookie face template you like. For this recipe, each tart layer was 10.6 inches (27 cm) tall. The head of the bunny was about 6 inches (16 cm) in diameter and the ears were 5 inches (12 cm) tall. Print the bunny template onto a sheet of paper.
After the dough is chilled, place it between 2 pieces of parchment paper. Gently roll the dough out to approx. 1/8 inch (4 mm) thick. Place the template on top of the rolled dough sheet. Tace around the template with a sharp knife, cutting out the shape of the bunny. Repeat this two times. Use the leftover dough to cut out some cookies for snacking. Bake the layers one at a time, at 350°F (180°C) for 12 mins each, or until the edges are a light golden brown. Let them cool completely in the pan.
For the raspberry puree, bring the raspberries, the sugar, and the cornstarch to a boil and let simmer for 3 minutes. Let cool completely.
For the coconut cream cheese filling, toast the coconut flakes for 1-2 minutes, until golden, in a pan over the stove-top. In a large bowl, using a hand mixer, mix together the cream cheese, the whipping cream, the powdered sugar, the coconut flakes and the coconut puree until stiff peaks form. You can leave out the coconut if you don’t like it or you can replace it with other purees you prefer.
How to assemble the cream tart
Once the shortbread layers are cooled, put the filling into a piping bag with a plain tip attached. Pipe dots onto the first layer. Pipe the raspberry jam over the cream dollops. Gently transfer your second layer of shortbread on top of the first layer. Continue piping dots of cream and jam until the surface is covered.
For decoration, you can use chocolate eggs, Easter sprinkles, fresh fruits or flowers.
Hope you will try this amazing Easter Bunny Coconut Cream Tart. Don’t forget to tag me on Instagram if you do. Wishing you a joyous Easter and enjoy!
Another tarts and pies you may like to try for Easter
This Lemon Meringue Tart is a classic dessert that features a buttery crust filled with tangy lemon curd and topped with a fluffy meringue. Here is another Cream Tart you may like to try for Easter, featuring two layers of almond cookie layers filled with a Mascarpone frosting. Another tart we love is this Strawberry Basil Panna Cotta Tart, which combines the creamy texture of panna cotta with the sweet and tangy flavor of fresh strawberries and the subtle flavor of basil. Check our collection for Easter Tarts and Pies for more Easter dessert ideas.
Easter Bunny Coconut Cream Tart
- 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
- 2 oz (60g) fresh or frozen raspberries
- 2 tbsp (30g) sugar
- 1/2 tbsp (5g) cornstarch
- 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
- chocolate eggs
- fresh fruits
- edible flowers
- Easter sprinkles
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!