MINI LEMON FLOWER TARTS #desserts #easterdessert

MINI LEMON FLOWER TARTS #desserts #easterdessert

Upbeat First Day of Spring! Truly, today is authoritatively the principal day of Spring! We're more than prepared for the excellent climate and blossoming blooms that Spring brings! With considerations of Spring picnics, Easter informal breakfast and open air casual get-togethers moving in our minds, we've heated up these cute Mini Lemon Flower Tarts!

These two-fixing smaller than expected lemon tarts are very straightforward and make a dazzling introduction for any Spring social occasion. We're cherishing them for Easter early lunch however they would even be incredible for an infant or wedding shower as well.

These future a sweet treat to serve for a Mother's Day Brunch! Mothers consistently love blossoms and they would make such a pretty introduction. For more Mother's Day blessing thoughts make certain to look at our Mother's Day Gift Guide. We shared our preferred finds in 6 unique classes for blessing thoughts for each mother!

Also Try Our Recipe : Easter Crack White Chocolate Toffee Recipe

MINI LEMON FLOWER TARTS #desserts #easterdessert

Ingredients:

  • 1 box Ready-to-Bake roll-out pie crusts
  • 1 can lemon creme (We used a can of Duncan Hines lemon creme found in the baking section)
  • powdered sugar, optional

Supplies:

  • Flower cookie cutter
  • mini cupcake pan

Directions:

  1. Set your pie crust out to become room temperature. Preheat your oven to 450F.
  2. Once your dough is room temp, roll it out and cut flower shapes out of it with this flower cookie cutter. 1 pie crust makes about 7 flowers, plan accordingly.
  3. Tuck each pie flower down into the mini cupcake pan, being sure to press them down into the bottom well and gently fold the petals back around the top of the cupcake pan.
  4. Give the bottom and sides a few pokes with a fork.
  5. Bake for 5-6 minutes. 5 minutes was the sweet spot for me but your oven might be slightly different.
  6. Gently remove the flowers and let cool for a few minutes on a wire rack.
  7. Spoon the lemon creme into a plastic baggie and cut the tip off. Pipe the lemon creme into the centers of the mini flowers.
  8. Refrigerate for a few hours or until ready to serve.
  9. Sprinkle with powdered sugar if desired before serving. I tilted my flowers so that the powdered sugar on got on the petals and not the pretty yellow filling.

For more detail : bit.ly/2phQgDd

Read More Our Recipe : Hot Chocolate Float

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