6 Ingredient Easter Flower Tarts
by Jessie Daye
Ingredients
Method
- Heat oven to 450°F. Remove one crust from pouch. On lightly floured surface, unroll crust, and roll. If using a mini muffin tin (like mine), use a 2-3.5 inch cookie cutter. Cut flowers from crust. Roll scraps together and repeat for remaining crust.
- Carefully place 1 cutout inside each of the 32 ungreased mini muffin cups, pressing them down into bottom. If using a larger cookie cutter, gently fold petals flat around top of pan, making sure they don’t touch the other petals around the tray.
- Prick bottom and sides a few times with fork. Bake two pans for 7-8 minutes or until light golden brown, then bake remaining pan. For all pans, cool 5 minutes then gently remove shells from pan to cool on cooling rack. Cool completely, about 15 minutes.
- In a medium bowl, beat butter and cream cheese with electric mixer on low speed 1 to 2 minutes, scraping bowl occasionally, until smooth and creamy. Add vanilla and the 1 cup powdered sugar; beat until smooth. Put filling mixture in a piping bag so it’s easier to spread as the shells are very delicate. Pipe filling 3/4 the way up the flower shell and top with jam. Refrigerate until ready to serve
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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