Save 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 dessert tray has become a favorite at family gatherings, always drawing compliments for its unique daisy chain design and delightful variety.
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 This dessert tray always brings joy and a touch of elegance to our family celebrations, making every gathering memorable.
Notes
Pair with sparkling wine or floral teas for best experience.
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 This dessert tray is a delightful finishing touch to any event and a guaranteed crowd-pleaser.
Recipe FAQ
- → How do I shape the lemon shortbread cookies?
Roll the dough to about 1/4 inch thickness and use small flower-shaped cutters to create the delicate forms before baking.
- → What gives the meringue kisses their raspberry flavor?
Freeze-dried raspberry powder can be gently folded into the meringue mixture to add subtle flavor and natural color.
- → How are the edible flower petals used in the chocolate bark?
They are sprinkled evenly over melted white chocolate before it sets, adding visual appeal and a floral touch.
- → Can the tartlets be prepared ahead of time?
Yes, the pistachio cream cheese filling can be made in advance and piped into tartlet shells just before serving to keep them fresh.
- → What dietary accommodations can be made for this tray?
Use gluten-free flour and tartlet shells to make the tray suitable for gluten-free guests; be mindful of nuts and dairy content.