Pin 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 recipe has always been a showstopper at family gatherings and brings delightful joy to every occasion.
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:
- a. Preheat oven to 350°F (175°C). b. Cream butter and sugar until light and fluffy. Mix in lemon zest and salt. Gradually add flour, mixing until just combined. c. Roll dough to 1/4-inch thickness, cut out small flower shapes, and place on a lined baking sheet. d. Bake 10-12 minutes until edges are lightly golden. Cool completely.
- Make Raspberry Meringue Kisses:
- a. Preheat oven to 200°F (93°C). b. Beat egg whites and cream of tartar to soft peaks. Gradually add sugar, then raspberry powder if using, beating to stiff, glossy peaks. c. Pipe small meringue kisses onto a lined sheet. Bake 1 hour b. Turn off oven and let cool inside.
- Prepare White Chocolate Petal Bark:
- a. Melt white chocolate gently over a double boiler or microwave. b. Spread onto parchment paper to 1/4-inch thickness. Sprinkle with edible petals. c. Let set, then break into shards.
- Assemble Pistachio Cream Cheese Mini Tartlets:
- a. Beat cream cheese, powdered sugar, pistachios, and vanilla until smooth. b. Spoon or pipe into tartlet shells.
- Assemble the Daisy Chain Dessert Tray:
- a. Arrange cookies, meringues, tartlets, and chocolate bark in a winding, daisy chain pattern on a large serving tray. b. Garnish with fresh mint and extra edible flowers.
Pin This dessert tray always brings smiles and compliments during family celebrations and special occasions.
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.
Pin This dessert tray combines elegance and flavor to impress your guests every time.
Recipe FAQ
- → What is the best way to shape the lemon shortbread cookies?
Roll the dough to about 1/4-inch thickness and use small flower-shaped cutters for uniform pieces that bake evenly.
- → How can I ensure the raspberry meringue kisses hold their shape?
Beat egg whites to stiff glossy peaks and bake slowly at a low temperature to dry them out while maintaining their form.
- → Can I substitute ingredients to accommodate dietary restrictions?
Yes, use gluten-free flour and tartlet shells for gluten-free options; consider alternative nuts if allergic.
- → How do I assemble the daisy chain pattern effectively?
Arrange the bite-sized treats in a winding, connected sequence on a large serving tray, adding mint and edible flowers to enhance the floral theme.
- → What tools are essential for preparing this collection?
You'll need an electric mixer, baking sheets, piping bag, rolling pin, cookie cutters, and a large serving tray for presentation.