Pin it Experience the charm and elegance of the Daisy Chain Dessert Tray, a visually stunning arrangement of bite-sized sweets designed to captivate and delight. This international dessert brings together mini lemon shortbread cookies, delicate raspberry meringue kisses, creamy pistachio tartlets, and beautiful white chocolate petal bark, all meticulously arranged in a whimsical daisy chain pattern. Perfect for special occasions, afternoon teas, or lively parties, this tray is as much a feast for the eyes as it is for the palate.
Pin it This tray not only dazzles with colors and shapes but also offers a delightful contrast of buttery, tangy, sweet, and nutty elements. The fresh mint leaves and edible flowers add a refreshing, natural touch that elevates the display, making it a centerpiece that will spark conversation and compliments.
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
- 1. 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. - 2. 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; turn off oven and let cool inside. - 3. 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. - 4. Assemble Pistachio Cream Cheese Mini Tartlets:
- a. Beat cream cheese, powdered sugar, pistachios, and vanilla until smooth.
b. Spoon or pipe into tartlet shells. - 5. 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.
Zusatztipps für die Zubereitung
Be sure to cool the shortbread cookies completely before assembling to maintain their delicate texture. When piping meringue kisses, keep consistent sizes to create a balanced look in the daisy chain arrangement. When melting white chocolate, use gentle heat to avoid scorching and achieve a smooth, glossy finish.
Varianten und Anpassungen
For a gluten-free version, substitute all-purpose flour and tartlet shells with gluten-free alternatives. You can add raspberries or blueberries as additional garnish to enhance color and flavor diversity.
Serviervorschläge
This elegant dessert tray pairs wonderfully with sparkling wine or a selection of floral teas, complementing the delicate flavors and offering a refined finish to any celebration or tea party.
Pin it With its radiant presentation and a perfect blend of textures, the Daisy Chain Dessert Tray is sure to be a memorable highlight at any event. Its combination of simple techniques and creative design invites you to explore and enjoy making desserts that bring joy to both the maker and the guest.