Make your Mother's Day fête a floral affair with these gorgeous confections from pastry chef Miche Bacher. "Edible flowers add a sublime touch," she says. And, yes, you can eat the orchids!
"Coconut and citrus are such tropical, bright flavors," Bacher says. "They're the ideal match to the orchid," with its exotic origins and crisp, celery taste. So gather ye rosebuds—and get baking!
Note: If you don't have tartlet pans, use a standard cupcake tin to mold the shells.
Makes: 8 three-inch or 12 two-inch tartlets
Nonstick cooking spray
3 cups sweetened coconut flakes
1 egg white
¾ cup lemon curd (try lemon and lime curds from Stonewall Kitchen, $7 each; stonewallkitchen.com)
¾ cup key lime curd
36 micro orchids or 8–12 large orchids (try marxfoods.com for large and small edible orchids)
1. Preheat oven to 350°F. Coat the insides of tartlet pans with cooking spray.
2. Spread coconut on a baking sheet; toast, tossing occasionally, for 15 minutes until golden brown.
3. In the bowl of a food processor, blend coconut and egg white until completely mixed. Press mixture into the bottoms and up the sides of tartlet shells.
4. Bake until shells begin to turn golden, 12 to 15 minutes. Remove from oven and let cool 15 minutes.
5. In a medium bowl, mix together lemon and lime curds. Spoon into cooled shells; top with orchids.