Easter Cream Tart Cake Recipe
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You will love this adorable Easter Cream Tart Cake Recipe. The Easter cake has layers of buttery tart dough and sweet buttercream icing making this a perfect Easter dessert recipe.
Easter Cream Tart Cake Recipe
Table of Contents
This Easter Bunny cake has a light and buttery flavor, filled with a creamy buttercream center and topped with festive treats that make it a beautiful Easter dessert.
Using delicious strawberry French macaroons, pastel Cadbury eggs, and delicate buttercream roses, this Easter Cream Tart Cake is so cute and tasty! It really is easier than it looks, so I hope you will try making one for your family.
What is a Cream Tart Cake?
Simply stated, a cream tart cake is a crispy short crust (usually Pate Sable, or almond dough) which is filled with a traditional diplomat or chantilly cream.
The “cake” comes in by layering these components much like a layer cake.
In my version, the cream tart is much like a shortbread and I use buttercream instead of the traditional chantilly cream.
Ingredients:
Unsalted butter
Powdered sugar
Flour
Vanilla extract
Lemon juice
Salt
How to Make a Bunny Cream Tart Cake
These steps can be duplicated with numbers and other shapes. If you are just needing the recipe, scroll to the full recipe below.
- Knead dough into a disc, then roll dough on a lightly floured surface.
- Place your stencil on top and cut your shape with a knife. Remove excess dough.
- With the leftover dough I used cookie cutters to create extra tarts!
- With an offset spatula, transfer shape to a baking sheet with parchment paper. You can also just transfer your parchment paper directly onto your baking sheet to maintain the shape. Bake as directed.
- Allow crust to completely cool before starting the decorating.
- Apply icing to both layers (I used size 806 Cupcake Tip).
- Stack your two layers carefully and press gently. Then prepare toppings. This is where the fun comes in. Use your imagination to top your cream tart. Think macarons, chocolates, fruit, cookies, flowers, cake decorations and icing.
- Create butter cream icing shapes (I used tip size 12, 21, and 30). Allow decorations to chill for 5-10 minutes in the refrigerator for easier application to your tart.
- Add toppings. After I’ve filled my crust shape with icing, I will go back and fill in any open spaces with fresh icing.
Why I love this recipe
One of the reasons why I love this cream tart recipe is that it allows so much versatility. The options are truly endless as you can mix and match pastry and/or frosting flavors and decorations.
This cream tart cake recipe can be made in virtually any shape for any occasion and they are always delicious.
Chef Tips:
Trace the bunny (egg, or cross) on parchment paper and cut our the shape. Use a sharp pairing knife to cut along the edges of the parchment paper.
Work with chilled dough which will help keep your shape when you transfer to the baking pan.
Always rotate your baking products in the middle of your baking time to ensure even cooking.
When working with food color gel, you can use a toothpick to add a small amount. A little goes a long way.
How to Store:
The cream tart cake is best to be enjoyed within 24 hours, but can be stored in an airtight container or wrapped loosely and stored on the counter or in the refrigerator depending on your toppings.
Topping Suggestions
You can use fresh fruit such as blackberries, strawberries, and blueberries.
Edible flowers and buttercream flowers make a beautiful addition.
Small cookies like macarons can bring a pop of color and texture.
Cadbury eggs or chocolate eggs would look festive on this Easter cake.
Related Recipes
Cream Tart Cake Recipe
A buttery, flaky tart crust with sweet buttercream icing that can be cut into various shapes like a bunny, Easter egg, or cross.
Ingredients
- Tart Crust:
- 170 grams unsalted butter, softened (3/4 cup)
- 60 grams powdered sugar (1/2 cup)
- 180 grams flour (1 1/2 cups)
- Buttercream Icing:
- 227 grams unsalted butter, softened (8 oz)
- 453 grams powdered sugar (1 lb)
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1/2 tsp salt
Instructions
Cream Tart Cake:
- Preheat Oven to 300 F
- Make your tart crust by combining flour, powdered sugar, and butter in a mixer with the paddle attachment. Mix until dough forms, be careful not to overwork the dough.
- Chill dough for 30 minutes.
- Roll out dough on a lightly floured surface.
- Place your stencil or pattern on top of your dough and with a sharp knife cut your shape and remove excess dough.
- Combine and roll out remaining dough and cut second shape.
- With a large offset spatula, carefully transfer your shape to a baking sheet with parchment paper.
- You can also use the inside of the larger shape to create extra tarts and any left over dough to cut smaller coordinating shapes.
- Bake for 25 minutes, rotating half way for consistent browning.
- Allow tart crust to completely cool before decorating. Be careful when transferring your dough because it can easily crack or break.
While tart is baking, make your buttercream icing:
- In a mixer fitted with the whisk attachment, cream softened butter until smooth.
- Slowly add powdered sugar and mix until creamy.
- Add salt, vanilla extract, and lemon juice to the mixture.
- Mix on medium high speed until the icing has turned white and fluffy, approximately 3-5 minutes.
- Divide icing into number of bowls for desired colors. Add small amounts of food coloring gel to each bowl and mix well.
- Transfer each color to a piping bag with desired tip, and decorate!
Notes
A little bit of food coloring goes a long way! I typically start with a drop and then add more as necessary.
Another fun Easter dessert recipe is my Easter Mini Layer Cakes, which are so colorful and cute!
I have set a few Easter tables including the Easter Party ideas (featured in At Home in Arkansas Magazine). For more Easter table ideas, check out these Easter Table Settings ideas, Easter Table Decorating Ideas, and Kids Easter Table Setting.
I also have a tutorial for DIY Gold Easter Eggs that is a unique spin on the traditional egg decorating.
This recipe was updated on March 25, 2024 to include more helpful information and links.
I hope you will try this cream tart cake recipe! Thanks so much for stopping by today. For more inspiration, follow me on Instagram, Pinterest, LIKEt
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Wow, you are talented and creative. I am creative but not nearly talented enough to pull something like this off! Looks beautiful and absolutely delicious!
This looks delicious!! I can’t wait to try it!
I saw this and thought it’s so beautiful and yummy looking…too bad I can’t eat it (I can’t have dairy). But the ingredients are so simple I can try to change out the butter for vegan butter and give it a try. Thanks for posting this.