A charming tray featuring lemon shortbread, meringues, chocolate bark, and pistachio tartlets arranged beautifully.
# Ingredient List:
→ 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
→ 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
# How-To Steps:
01 - Preheat oven to 350°F. Cream butter and sugar until light and fluffy. Stir in lemon zest and salt. Gradually mix in flour until just combined. Roll dough to 1/4-inch thickness, cut into small flower shapes, and place on a lined baking sheet. Bake for 10 to 12 minutes until edges are light golden. Allow to cool completely.
02 - Preheat oven to 200°F. Beat egg whites and cream of tartar to soft peaks. Gradually add sugar and raspberry powder if using, beating until stiff and glossy. Pipe small meringue kisses onto a lined sheet. Bake for 1 hour, then turn off oven and let cool inside.
03 - Melt white chocolate gently over a double boiler or in short microwave bursts. Spread chocolate onto parchment paper to 1/4-inch thickness and sprinkle with edible petals. Let set completely and break into shards.
04 - Beat cream cheese, powdered sugar, pistachios, and vanilla extract until smooth. Spoon or pipe the mixture into tartlet shells.
05 - Place cookies, meringues, tartlets, and chocolate bark on a large serving tray in a winding daisy chain pattern. Garnish with fresh mint and additional edible flowers.
