For the shortcrust pastry
270g of flour 00
180g of butter
100g of sugar
For the mascarpone cheese cream for the filling
250g of mascarpone cheese
100ml of fresh whipping cream
70g of powdered sugar
Edible flowers (optional)
Start by making the shortcrust pastry. Put the soft butter in a bowl and add the sugar, stirring until you get a cream. Add the egg to the mixture and let it absorb. Now slowly pour in all the flour and mix first with a spoon and then knead quickly with your hands until a smooth dough is obtained (the shortcrust pastry does not need long processing). Place the dough in the fridge for at least half an hour.
Now draw a circle on the baking paper with the help of a cup or a cake pan, from which you will then draw the ears of a bunny (make sure to calculate the size of the drawing properly, so to have sufficient dough!). Now cut out the outline drawn on the baking paper with scissors, which will give the nice final shape to your Easter Cream Tart.
Remove the shortcrust pastry from the refrigerator, divide it into two equal pieces and, between two sheets of baking paper, roll out the first piece with a rolling pin until it is about half a centimetre thick. Once the dough has been rolled out, remove the top sheet of baking paper and place the drawing of the rabbit’s face on top of the shortcrust pastry. With the help of a sharp knife, cut the dough following the lines of the drawing. Then remove the excess pastry. Repeat this procedure for the other pastry piece.
Now that you have created both sides of the rabbit with the shortcrust pastry, place them on a baking pan and start piercing the surface with a fork so that the pastry does not swell too much during cooking. With the shortcrust pastry left create many small biscuits that you will then use to decorate your Cream Tart. Now bake the bases and biscuits in a preheated oven ventilated at 180° for about 15 minutes until they are golden brown. Now take the bases and biscuits out of the oven and let them cool.
Meanwhile, prepare the cream for the filling.
Put the mascarpone and powdered sugar in a bowl and stir with a spoon until they are perfectly mixed together. Now put the cream that has been previously cooled in the refrigerator and add it slowly to the mixture, mixing it with movements from the bottom to the top so as not to deflate the cream too much.
When the cream for the filling is ready, put it in a sac-à-poche and put it in the fridge for 10 minutes.
Let us now move on to the composition of your Easter Cream Tart.
Now that the shortcrust pastry bases have cooled, place the first base on the chosen serving plate. Start decorating the base with the cream and the sac-à-poche until it is completely covered. Place the second base on top of the first one and decorate it with the cream too. At this point take the chocolate eggs, the biscuits and if you want also the edible flowers and decorate your Easter Cream Tart as you like, completing the work with a sprinkling of chopped pistachios.
Put the cake in the fridge!