Easter bunny cream tart

Ingredients

Pie crust :

• 1/2 cup softened butter (120 gr)
• 2/3 cup icing sugar (80 gr)
• 1 oz powdered almonds (25 gr)
• 2 tsp vanilla sugar
• 1 pinch of salt
• 1 egg
• 1.5 cups flour (200 gr)

Mascarpone cream :

• 0.5 lb mascarpone
• 1 vanilla bean
• 1/2 cup icing sugar
• 1.5 cup cream
• chocolate Easter egg
• chocolate

Materials

• Bunny stencil
• Piping bag

Preparation

• Pie crust :
  Put softened butter+ icing sugar + salt + almond meal into the bowl and mix. Then add egg and beat together until combined.
• Now, add the flour and use your hands to mix until the dough become uniform. Do not over-knead! Now, wrap it in plastic wrap and refrigerate for one hour.
  
• Remove dough from refrigerator, remove the plastic and divide batter into 2 pieces. Take one and place it on a baking sheet.
• Draw or print in a A4 sheet the shape of a bunny, cut it and place it onto the rolled dough. Then, use a knife to trim the bunny shape but don't remove leftover dough just slash it. Repeat with the other dough.
  
• Right away, store in the fridge for up to 30 min before removing the leftover (this will make it more workable).
• Bake at 180°C (350°F) for 12 minutes. Remove from the oven and set aside to cool.
  
• Mascarpone cream :
  Scrape the seeds out of the vanilla bean using the knife blade. In a large and cold bowl, whisk together: mascarpone cheese + cold heavy whipping cream + vanilla seeds + icing sugar. Beat whipping cream at maximum speed.
• Transfer the 1st crust onto a serving dish/plate and pipe the whipped cream. Pipe and pull, covering the entire surface of the crust.
  
• Place the second bunny crust over it and apply another layer of whipped cream all over the crust.
• Stand the Easter eggs chocolates around the cake, pressing them lightly into the cream.
  
• Grate some chocolate on top and there you are : your bunny tart is ready !