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 enjoy creating this tray as it allows me to bring an elegant touch to gatherings with family and friends.
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 smiles at family gatherings and creates memorable shared moments.
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
Nutritional Information (per serving)
Calories 260 Total Fat 15 g Carbohydrates 28 g Protein 3 g
Save This dessert tray is a delightful centerpiece that impresses guests with minimal effort.
Recipe Guide
- → What ingredients add floral notes to the tray?
Edible flower petals in the white chocolate bark and fresh mint leaves provide delicate floral accents throughout the tray.
- → How are the raspberry meringue kisses prepared?
Egg whites are whipped with sugar and cream of tartar until stiff peaks form, flavored and colored lightly with raspberry powder, then baked slowly until crisp.
- → Can the dessert components be customized for dietary needs?
Yes, gluten-free flour and tartlet shells can be substituted, and alternate berry garnishes such as blueberries can be used for variety.
- → What is the best way to arrange the sweets on the tray?
Arrange the cookies, meringues, tartlets, and chocolate bark in a winding daisy chain formation for an elegant, visually appealing presentation.
- → How should the white chocolate petal bark be prepared?
Gently melt white chocolate, spread it thinly on parchment, sprinkle with edible flower petals, let set, then break into shards for garnish.