Flower Tarts with White Chocolate Lemon Filling

Savor the taste of spring with our Flower Tarts, filled with creamy white chocolate and zesty lemon ganache. These sweet treats are perfect for Easter gatherings or any springtime celebration.

Each tart is like a tiny flower, bursting with flavor. The pastry shell is buttery and delicious, while the filling is a blend of smooth white chocolate and tangy lemon, creating a delightful combination that’s sure to please.

Whether you enjoy them as a dessert or a sweet snack, our Flower Tarts are a delightful addition to any springtime table. Their fresh flavors and charming appearance will brighten up your day and leave you wanting more.

How to make flower tarts

To start, prepare the crust, cut it into flowers with a cookie cutter, and bake until golden. Prepare the white chocolate lemon filling, fill the tarts and enjoy

How to prepare the crust

For the crust mix butter, powdered sugar, and salt in a large bowl until the mixture is light and fluffy. Add the egg and continue mixing until well combined and creamy.

Gradually incorporate the flour into the butter mixture, ensuring it is well combined but being careful not to overwork the dough. Wrap the dough with plastic wrap, shaping it into a disc, and refrigerate it for at least 30 minutes to chill.

Preheat your oven to 350°F (180°C). Flour your working surface and roll out the chilled dough between two pieces of parchment paper or plastic wrap until it’s approximately ⅛ – ¼ inch (3-6 mm) thick.

Using a flower-shaped cookie cutter measuring 3 ½ inches (9 cm) in diameter, cut out 12 flower shapes from the dough, re-rolling any scraps as needed. Carefully press each flower-shaped piece of dough into the cups of a mini muffin tin, leaving space between them and alternating cups to ensure even baking.

Place the muffin tin in the freezer for 15 minutes before baking. Prick the bottom of each tart with a fork to prevent air bubbles from forming during baking.

Bake the tarts in the preheated oven for approximately 10-13 minutes, or until they are slightly golden at the edges. Once baked, allow the tarts to cool completely in the pan.

How to prepare the chocolate filling

While the tarts are cooling, prepare the white chocolate lemon ganache. Melt the white chocolate with cream and salt using a bain-marie over low heat. Once melted, add lemon zest to the mixture and stir until well combined.

Once the tarts are cooled, fill each flower-shaped tart with the chocolate lemon ganache. Sprinkle powdered sugar over the tarts and garnish with additional lemon zest for added flavor and decoration.

Hope you will try these amazing Flower Tarts. If you do, make sure to share the photos with me on Instagram. Enjoy these delightful treats!

Other tarts you may like to try

If you like fruity tarts you may also like to try this delightful Lemon Meringue Tart, a tart bursting with zesty citrus flavor, with a buttery crust, lemon filling, and fluffy, toasted meringue topping.

This Strawberry Basil Panna Cotta Tart is made with a layer of strawberry jelly, a silky smooth basil-infused panna cotta, and a crisp almond tart shell.

This Key Lime Pie is made with a buttery graham cracker crust and a zesty filling of fresh lime juice and sweetened condensed milk, a dessert that is sure to please.

mini flower tarts with white chocolate lemon filling

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Flower Tarts with white chocolate lemon filling

Flower Tarts with White Chocolate Lemon Filling

5 from 1 vote
Savor the taste of spring with our Flower Tarts, filled with creamy white chocolate and zesty lemon ganache. These sweet treats are perfect for gatherings or any springtime celebration.
Servings 12 servings
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes

Ingredients
  

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 tsp (1g) salt

White Chocolate Lemon Filling

  • 4 oz (120g) white chocolate
  • 1/4 tsp (1g) salt
  • 3 tbsp (45g) whipping cream
  • Zest of a large lemon

For Decoration

  • powdered sugar
  • lemon zest

Instructions
 

Prepare the crust.

  • In a large bowl mix butter with powdered sugar and salt until light and fluffy. Add egg and continue mixing until well combined and creamy.
  • Incorporate the flour into the butter mixture until combined. Make sure you don’t overwork the dough.
  • Wrap the dough with plastic wrap, form into a disc and refrigerate for at least 30 minutes.
  • Preheat the oven to 350F (180C).

Shape and bake the flower shells.

  • Flour the working surface, and roll the dough between two pieces of parchment paper or plastic wrap until it's about l ⅛ – ¼ inch (3-6 mm) thick.
  • Use a 3 1/2 inch (9cm) flower-shaped cookie cutter and cut out 12 flowers, re-rolling scraps as needed.
  • Carefully press dough into a mini muffin tin, leaving space between them, alternating cups.
  • Freeze for 15 minutes before baking.
  • Meanwhile, preheat the oven to 350F (180C).
  • Prick the bottom of the tarts with a fork.
  • Bake for about 10-13 minutes or until slightly golden at the edges.
  • Let them cool completely in the pan.

Prepare the white chocolate lemon ganache.

  • Melt chocolate with cream and salt over a bain-marie over low heat.
  • Add lemon zest and stir to combine.
  • Fill the flower tarts with chocolate lemon ganache.
  • Sprinkle the tarts with powdered sugar and top with more lemon zest.

Video

Nutrition

Serving: 1 flower tartCalories: 207kcalCarbohydrates: 21.1gProtein: 3.4gFat: 11gSaturated Fat: 7.8gCholesterol: 55mgSodium: 110mgPotassium: 32mgFiber: 0.4gSugar: 8.9gCalcium: 35mgIron: 1mg
Calories: 207kcal
Course: Dessert
Cuisine: American
Keyword: flower tart, fruit tart, lemon, lemon tart

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