Save It A charming, visually stunning dessert tray featuring a medley of bite-sized sweets arranged in a daisy chain pattern—perfect for parties, afternoon teas, or special occasions.
This tray was a hit at my last gathering and everyone kept asking for the recipes.
Ingredients
- Mini Lemon Shortbread Cookies: 1 cup (225 g) unsalted butter softened 1/2 cup (100 g) granulated sugar 2 cups (250 g) all-purpose flour Zest of 1 lemon 1/4 tsp salt
- Raspberry Meringue Kisses: 2 large egg whites room temperature 1/2 cup (100 g) granulated sugar 1/4 tsp cream of tartar 1/2 tsp freeze-dried raspberry powder (optional for color/flavor)
- White Chocolate Petal Bark: 8 oz (225 g) white chocolate chopped 1/4 cup mixed edible flower petals (e.g. pansy marigold rose viola)
- Pistachio Cream Cheese Mini Tartlets: 12 mini tartlet shells (store-bought or homemade) 4 oz (115 g) cream cheese softened 2 tbsp powdered sugar 1/4 cup finely chopped pistachios 1/2 tsp vanilla extract
- Garnishes: Fresh mint leaves Additional edible flowers for decoration
Instructions
- Prepare the Mini Lemon Shortbread Cookies:
- Preheat oven to 350°F (175°C). Cream butter and sugar until light and fluffy. Mix in lemon zest and salt. Gradually add flour mixing until just combined. Roll dough to 1/4-inch thickness cut out small flower shapes and place on a lined baking sheet. Bake 10-12 minutes until edges are lightly golden. Cool completely.
- Make Raspberry Meringue Kisses:
- Preheat oven to 200°F (93°C). Beat egg whites and cream of tartar to soft peaks. Gradually add sugar then raspberry powder if using beating to stiff glossy peaks. Pipe small meringue kisses onto a lined sheet. Bake 1 hour turn off oven and let cool inside.
- Prepare White Chocolate Petal Bark:
- Melt white chocolate gently over a double boiler or microwave. Spread onto parchment paper to 1/4-inch thickness. Sprinkle with edible petals. Let set then break into shards.
- Assemble Pistachio Cream Cheese Mini Tartlets:
- Beat cream cheese powdered sugar pistachios and vanilla until smooth. Spoon or pipe into tartlet shells.
- Assemble the Daisy Chain Dessert Tray:
- Arrange cookies meringues tartlets and chocolate bark in a winding daisy chain pattern on a large serving tray. Garnish with fresh mint and extra edible flowers.
Save It My family loved gathering around the tray and picking their favorite treats, making every occasion special.
Notes
Substitute raspberries or blueberries for garnish for extra color. Use gluten-free flour and tartlet shells for a gluten-free version. Pair with sparkling wine or floral teas.
Required Tools
Electric mixer Baking sheets Mixing bowls Rolling pin and cookie cutters Piping bag Serving tray
Allergen Information
Contains: Wheat (gluten) dairy eggs tree nuts (pistachios). May contain traces of soy (in white chocolate). Always check labels for allergens if serving to people with sensitivities.
Save It This dessert tray adds elegance with minimal effort and is always a conversation starter.
Common Questions About Recipes
- → What ingredients create the lemon shortbread?
Butter, granulated sugar, all-purpose flour, lemon zest, and a pinch of salt come together for tender mini lemon shortbreads.
- → How do I achieve the perfect texture for meringue kisses?
Beat egg whites to stiff peaks with cream of tartar, gradually adding sugar and optional raspberry powder for color and flavor, then bake low and slow.
- → What flowers are suitable for the white chocolate bark?
Edible flower petals such as pansy, marigold, rose, and viola lend a delicate floral note and visual appeal.
- → How are the pistachio tartlets prepared?
Smooth cream cheese is combined with powdered sugar, chopped pistachios, and vanilla, then spooned into mini tartlet shells.
- → Can this tray accommodate dietary restrictions?
Yes, gluten-free flour and tartlet shells can replace traditional ones; however, the tray contains dairy, nuts, and eggs.