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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.

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

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

Find it online: https://recipesbyliza.com/flower-tarts-with-white-chocolate-lemon-filling/