Flower Tarts with White Chocolate Lemon Filling

Why You’ll Love This Recipe

I love these tarts because they look stunning yet are surprisingly easy to make. The flower-shaped pastry shells give a whimsical touch, while the white chocolate lemon filling strikes the perfect balance between sweet and tangy. The smooth ganache sets beautifully inside the crisp tart shells, creating a bite-sized dessert that’s as satisfying to eat as it is to admire.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Butter, softened

• Powdered sugar

• Salt

• Egg

• All-purpose flour

• White chocolate

• Heavy cream

• Lemon zest

• Lemon juice

• Pinch of salt

Directions

1. I start by making the tart dough—creaming the butter, powdered sugar, and salt until light and fluffy, then mixing in the egg until smooth.

2. I gradually work in the flour, mixing just until combined, then wrap the dough in plastic wrap, form it into a disc, and refrigerate for at least 30 minutes.

3. Once chilled, I roll the dough between parchment sheets to about ⅛–¼ inch thick. Using a 3 ½-inch flower-shaped cookie cutter, I cut out 12 flowers, re-rolling scraps as needed.

4. I gently press each flower into a mini muffin tin, leaving space between them and alternating cups for even baking. I freeze the shells for 15 minutes.

5. Before baking, I prick the bottoms with a fork to prevent puffing, then bake at 350°F (180°C) for 10–13 minutes, until the edges are just golden. I cool them completely in the pan.

6. For the filling, I melt white chocolate with cream and a pinch of salt over a bain-marie. Once smooth, I stir in lemon zest and lemon juice until fully incorporated.

7. I spoon or pipe the filling into the cooled tart shells and let them set at room temperature or in the fridge until firm.

Servings and timing

This recipe makes about 12 mini flower tarts and takes around 1 hour total—30 minutes for prep and chilling, 10–13 minutes for baking, and the rest for cooling and filling.

Variations

Sometimes I swap the lemon for orange or lime for a different citrus twist. I’ve also decorated the tops with edible flowers, fresh berries, or a dusting of powdered sugar for extra flair. For a richer version, I stir in a bit of mascarpone cheese into the ganache before filling.

storage/reheating

I store these tarts in an airtight container in the refrigerator for up to 3 days. They’re best enjoyed chilled or at room temperature. The pastry stays crisp if filled the same day as serving, but I can make the shells in advance and store them unfilled for up to 5 days.

FAQs

Can I make the tart shells ahead of time?

Yes, I can bake them in advance and store them in an airtight container until I’m ready to fill them.

Do I need a flower-shaped cookie cutter?

Not necessarily—I can use a round cutter, but the flower shape adds a charming touch.

Can I use store-bought tart shells?

Yes, I can skip the dough-making step and simply fill pre-made mini tart shells.

How can I make the filling less sweet?

I reduce the amount of white chocolate slightly or add a bit more lemon juice for extra tang.

Can I freeze these tarts?

I don’t recommend freezing them once filled, but the unfilled tart shells can be frozen for up to a month.

Conclusion

These flower tarts with white chocolate lemon filling are a beautiful, bite-sized way to celebrate spring flavors. The buttery pastry and silky citrus-kissed ganache make them a joy to eat, while their charming flower shape makes them a showstopper on any dessert table. They’re proof that sometimes the prettiest desserts are also the most delicious.

Flower Tarts with White Chocolate Lemon Filling

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These Flower Tarts with White Chocolate Lemon Filling feature buttery, delicate pastry shaped like blossoms, filled with a silky white chocolate lemon ganache that’s both rich and refreshingly tangy. Perfect for spring celebrations, Easter, garden parties, or elegant afternoon teas.

• Author: Lizaa
• Prep Time: 30 minutes (including chilling)
• Cook Time: 10–13 minutes
• Total Time: 1 hour
• Yield: 12 mini tarts
• Category: Dessert
• Method: Baking
• Cuisine: European-Inspired
• Diet: Vegetarian

Ingredients

• ½ cup butter, softened
• ¼ cup powdered sugar
• Pinch of salt
• 1 egg
• 1 ¼ cups all-purpose flour
• 6 oz white chocolate, chopped
• ⅓ cup heavy cream
• 1 tsp lemon zest
• 1 tbsp lemon juice
• Pinch of salt

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Instructions

1. Cream butter, powdered sugar, and salt until light and fluffy. Beat in egg until smooth.
2. Gradually add flour; mix until combined. Wrap dough in plastic wrap, form into a disc, and refrigerate for 30 minutes.
3. Roll dough between parchment to ⅛–¼ inch thick. Cut 12 flowers with a 3 ½-inch flower-shaped cutter, re-rolling scraps as needed.
4. Press each flower into a mini muffin tin, leaving space between and alternating cups. Freeze shells for 15 minutes.
5. Prick bottoms with a fork; bake at 350°F (180°C) for 10–13 minutes until edges are golden. Cool completely in pan.
6. Melt white chocolate, cream, and a pinch of salt over a bain-marie until smooth. Stir in lemon zest and juice.
7. Spoon or pipe filling into cooled tart shells. Let set at room temperature or in fridge until firm.

Notes

• Swap lemon for orange or lime for variation.
• Decorate with edible flowers, berries, or powdered sugar.
• Add mascarpone to ganache for a richer flavor.
• Store filled tarts in fridge for up to 3 days; unfilled shells keep 5 days or freeze for 1 month.
• Best to fill shells the day of serving for optimal crispness.

Nutrition

• Serving Size: 1 tart
• Calories: 190
• Sugar: 12g
• Sodium: 40mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 30mg