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.
I love serving this dessert tray at gatherings because it always impresses guests and offers something for everyone to enjoy.
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 is always a hit at family gatherings where everyone enjoys the variety and presentation.
Notes
Pair with sparkling wine or floral teas.
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 visually stunning dessert tray will brighten any special occasion and delight your guests.
Recipe FAQs
- → How do I shape the lemon shortbread cookies?
Roll the dough to 1/4-inch thickness and use small flower-shaped cutters to create delicate cookie shapes perfect for the tray arrangement.
- → What gives the meringue kisses their raspberry color?
Freeze-dried raspberry powder is gently folded into the egg whites before baking, adding a subtle pink hue and fruity flavor.
- → Can I substitute the edible flower petals in the white chocolate bark?
Yes, you may use other edible flowers available, such as pansy or marigold, to maintain the floral aesthetic and flavor.
- → What is the best way to assemble the tray for visual impact?
Arrange the cookies, meringues, tartlets, and chocolate shards in a winding daisy chain pattern, garnished with fresh mint and extra edible flowers for contrast.
- → Are there alternatives to pistachios in the cream cheese tartlets?
Chopped almonds or walnuts can be used, but pistachios provide a distinct flavor and vibrant color that complements the other elements.