Beautiful and delicious flower-shaped cookie cups filled with lemony custard cream
Maybe it’s the #superbloom and the amazing explosion of wild flowers everywhere around to inspire me. Or maybe it’s my constant craving for custard cream AND sugar cookies. Either way, these daisy-shaped cookie cups filled with lemony and rich custard cream are just want I need.
Two of my favorites sweets, all in the same picture-perfect, spring-inspired dessert.
Wouldn’t these be perfect for your Easter celebration?!? So pretty and bright, are a sure way to bring spring to your table.
And if you don’t have time to try out this recipe before Sunday, don’t forget Mother’s Day is coming right up. You could surprise and impress your mom with a bouquet of edible flowers. So make sure to save up the recipe for later.
These cookie cups are so fun to make. All you need is a tartlet or mini-muffin pan and a flower-shaped cookie cutter. The only trick here is to find the matching sizes. So before you jump in your apron and rev up your mixer, make sure you have the right tools.
Measure it up and see.
The flower cookies need to be big enough to cover the inside of the cup, leaving all the petals outside and on top. Make sure to check out my video recipe or step-by-step pictures below.
If you don’t have a big enough cutter, you could always use a rolling pin and roll them out once cut to make them slightly bigger if necessary.
The best part of this recipe is that once you learn the trick, the options are limitless. Use your favorite cookie dough, make into flower cookies, bake in the tartlet mold, and fill with your favorite cream, mousse or fresh fruit, to make the prettiest and lick-your-fingers delicious dessert you can come up with.
Here is my recipe for you.
For the cookie dough:
In a food processor, add the flour, sugar, salt and the butter cut in pieces. Pulse a few times until the butter is cut in small pieces, and it all resemble coarse mixture.
Add the vanilla extract and the egg (beat it first a little).
Pulse until it comes together. If necessary add one or two tablespoons of milk.
Pack the dough into a disc using your hand and wrap in plastic wrap. Refrigerate for half hour or longer. You can prepare the dough the day before too, and leave it in the refrigerator overnight. If you do, leave out on the counter for ten minutes if it gets too hard to roll.
Prepare the custard cream:
Add the corn starch and flour. Mix until smooth and fluffy.
Add the milk a little bit at a time, whisking well so that no lumps form. Whisk in the rest of the milk.
Place the pan over medium heat and stir continuously until it reaches a slow boil.
Flavor with the vanilla extract and lemon zest.
The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desired thickness. Pour the cream in a glass bowl and let it cool down.Cover with plastic wrap and refrigerate for at least one hour.
Roll the dough on a clean surface sprinkled with flour.. Make sure the dough doesn’t stick to the counter when you roll it, so flip it and move it around.
Cut with flower-shaped cookie cutter.
Grease your tartlet mold, and gently place the flower shaped dough, pushing down in the middle while leaving the petals on top. Space them out, so most likely you need to leave half of the mold empty (so there’s enough space for the flower petal).
Prick the bottom with a fork, and bake at 350°F for about 14-15 minutes depending on your pan/oven size. Until slightly golden at the edges.
You might have to bake in 2 or 3 batches. Let the cookie cups cool down completely.
When ready to serve, fill with the custard cream and sprinkle with powdered sugar.