An elegant tray with lemon shortbread, raspberry meringues, chocolate bark, and pistachio cream tartlets.
# 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
→ Raspberry Meringue Kisses
06 - 2 large egg whites, room temperature
07 - 1/2 cup granulated sugar
08 - 1/4 teaspoon cream of tartar
09 - 1/2 teaspoon freeze-dried raspberry powder (optional)
→ White Chocolate Petal Bark
10 - 8 ounces white chocolate, chopped
11 - 1/4 cup mixed edible flower petals (pansy, marigold, rose, viola)
→ Pistachio Cream Cheese Mini Tartlets
12 - 12 mini tartlet shells
13 - 4 ounces cream cheese, softened
14 - 2 tablespoons powdered sugar
15 - 1/4 cup finely chopped pistachios
16 - 1/2 teaspoon vanilla extract
→ Garnishes
17 - Fresh mint leaves
18 - Additional edible flowers for decoration
# Directions:
01 - Preheat oven to 350°F. Cream butter and sugar until fluffy. Stir in lemon zest and salt. Gradually add flour and mix until combined. Roll dough to 1/4-inch thickness; cut small flower shapes and place on lined baking sheet. Bake 10-12 minutes until edges lightly golden. Cool completely.
02 - Preheat oven to 200°F. 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 lined sheet. Bake for 1 hour; turn off oven and let cool inside.
03 - Melt white chocolate gently over a double boiler or microwave. Spread to 1/4-inch thickness on parchment paper. Sprinkle edible petals evenly. Allow to set completely, then break into shards.
04 - Beat cream cheese, powdered sugar, pistachios, and vanilla extract until smooth. Spoon or pipe filling into tartlet shells.
05 - On a large serving tray, arrange cookies, meringues, tartlets, and chocolate bark in a winding daisy chain pattern. Garnish with fresh mint leaves and additional edible flowers.
