These flower cakes are the perfect sweet treat for Easter gatherings or any spring celebration. Each tart is like a tiny flower, bursting with flavor. The crust is buttery and delicious, while the filling is a blend of smooth white chocolate and fragrant lemon, creating a delightful combination that is sure to please.
Ingredient
For the crust
1/2 cup (110g) unsalted butter, room temperature
1/4 cup (30g) powdered sugar
1 egg
1 ½ cups (190g) all-purpose flour
1/4 teaspoon (1g) salt
Lemon white chocolate filling
4 oz (120g) white chocolate
1/4 teaspoon (1g) salt
3 tablespoons (45g) fresh cream
Peel of a large lemon
To decorate
powdered sugar
lemon peel
Instruct
Prepare the crust.
In a large bowl, mix butter with powdered sugar and salt until light and smooth. Add eggs and continue mixing until well combined and creamy.
Mix flour into butter mixture until combined. Make sure you don’t overwork the dough.
Wrap the dough in plastic wrap, form into a disc and refrigerate for at least 30 minutes.
Preheat oven to 350F (180C).
Shape and bake the flower shell.
Sprinkle flour on a work surface and roll the dough between two pieces of parchment paper or plastic wrap until about 1⅛ – ¼ inch (3-6 mm) thick.
Use a 3 1/2 inch (9 cm) long flower cookie cutter and cut out 12 flowers, re-rolling the scraps as needed.
Carefully press the dough into the mini muffin pans, leaving space between them, alternating cups.
Freeze for 15 minutes before baking.
Meanwhile, preheat oven to 350F (180C).
Use a fork to prick the bottom of the tart.
Bake for about 10-13 minutes or until slightly golden on the edges.
Let them cool completely in the pan.
Prepare white chocolate lemon ganache.
Melt the chocolate with the cream and salt over the bain-marie sauce over low heat.
Add lemon zest and stir well to combine.
Fill the floral tart with lemon chocolate ganache.
Sprinkle powdered sugar over the tart and top with lemon zest.
