A charming spread of lemon cookies, ganache petits fours, and raspberry cream tartlets arranged decoratively.
# Components:
→ Mini Lemon Shortbread Cookies
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - Zest of 1 lemon
05 - 1/4 teaspoon salt
→ Chocolate Ganache Petits Fours
06 - 1/2 cup heavy cream
07 - 4 ounces bittersweet chocolate, chopped
08 - 1/2 teaspoon vanilla extract
09 - 1 prepared pound cake (store-bought or homemade)
→ Raspberry Cream Tartlets
10 - 12 mini tartlet shells (store-bought or homemade)
11 - 1/2 cup heavy cream
12 - 1 tablespoon powdered sugar
13 - 1/2 cup mascarpone cheese
14 - 1/2 teaspoon vanilla extract
15 - 1/2 cup fresh raspberries
→ Edible Flowers & Garnishes
16 - Edible daisies or other small unsprayed flowers
17 - Fresh mint leaves
18 - Powdered sugar, for dusting
# Directions:
01 - Preheat the oven to 350°F. Cream the unsalted butter and granulated sugar together until light and fluffy. Incorporate the lemon zest and salt, then gradually fold in the flour until a dough forms. Roll the dough to a quarter-inch thickness and cut into daisy or round shapes. Arrange on a baking sheet and bake for 10 to 12 minutes until the edges turn golden. Allow to cool completely.
02 - Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped bittersweet chocolate in a bowl and let sit for 2 minutes. Stir gently until smooth, then blend in the vanilla extract. Let cool for 10 minutes.
03 - Cut the pound cake into 1-inch squares. Dip the tops of the squares into the ganache and allow to set. Optionally, pipe a small ganache dot in the center to resemble a daisy.
04 - Whip the heavy cream with powdered sugar until soft peaks form. Gently fold in the mascarpone cheese and vanilla extract until the mixture is smooth. Spoon or pipe the cream into each tartlet shell and top each with a fresh raspberry.
05 - Arrange the lemon shortbread cookies, petits fours, and raspberry cream tartlets in a circular or daisy chain pattern on a large serving platter. Garnish with edible flowers, fresh mint leaves, and a light dusting of powdered sugar.
