Flower Tarts with White Chocolate Lemon Filling

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 - 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.

Dessert