Easter Bunny Cream Tarte

Preheat the oven to 180°C/160°C/Gas Mark 4. Line 2 large baking tray with baking parchment. In a bowl, beat the butter and sugar together until soft and creamy. Stir in the Vanilla and the egg. Add the flour and Baking Powder and stir into the creamed mixture, then bring together with your hands to form a firm dough.

Turn onto a lightly floured surface and knead gently until smooth. Roll out to a thickness of 3mm and cut the shape of a bunny with a small knife. Arrange on the baking tray – use can print out the stencil to help cut out the shape.

Turn onto a lightly floured surface and knead gently until smooth and divide the dough in half. Roll both pieces of dough out to a thickness of 3mm and cut out the shape of a bunny with a small knife, using the template to guide you. Bake for 12 Minutes until lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely.

Once the biscuits have cooled, place the cream in a large bowl with the icing sugar and the mascarpone. Whisk the mixture until soft peaks form. Divide the filling in two halves and mix the jam in one of them.

Place the fillings in two piping bags. Pipe half of the fillings alternately on one biscuit. Pop the second biscuit on top and pipe the rest of the fillings alternately on top.

Finish your cake with all the wonderful decorations and stand back to admire your masterpiece, who will you share it with?