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.
This dessert tray quickly became my go-to when hosting afternoon teas because everyone loves the colorful arrangement and variety.
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:
- 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.
- 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.
- 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.
- Assemble Pistachio Cream Cheese Mini Tartlets:
- a. Beat cream cheese powdered sugar pistachios and vanilla until smooth. b. Spoon or pipe into tartlet shells.
- 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.
Save This recipe often sparks joy at family gatherings especially when kids marvel at the daisy chain pattern and colorful sweets.
Notes
Substitute raspberries or blueberries for garnish for extra color. Use gluten-free flour and tartlet shells for a gluten-free version. 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 dessert tray can be made a day ahead making hosting easier and more relaxed.
Recipe FAQ
- → 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 pieces before baking.
- → What is the best way to make raspberry meringue kisses?
Beat egg whites with cream of tartar to soft peaks, gradually add sugar and raspberry powder, then pipe small kisses and bake low and slow for a crisp texture.
- → Can I substitute the edible flower petals on the chocolate bark?
Yes, other edible flowers like pansies, marigolds, or violas work well to add color and mild floral notes.
- → How should the pistachio cream cheese filling be prepared?
Blend softened cream cheese with powdered sugar, chopped pistachios, and vanilla extract until smooth before filling tartlet shells.
- → What garnishes complement the tray best?
Fresh mint leaves and extra edible flowers enhance both aroma and presentation, creating a fresh contrast to the sweets.