How To Host A Spring Gathering

Raspberry-White Chocolate Tartlets
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  1. 3 cups crushed shortbread cookies
  2. 1 1/4 cups very finely chopped honey-roasted macadamia nuts
  3. 1/4 cup plus 1 tablespoon sugar, divided
  4. 3 tablespoons butter, melted
  5. 1 egg white, lightly beaten
  6. 2 tablespoons cold water
  7. 1 teaspoon unflavored gelatin
  8. 1 (3-ounce) package cream cheese, softened
  9. 2 tablespoons unsalted butter, softened
  10. 3 tablespoons seedless raspberry preserves, melted
  11. 1 teaspoon raspberry extract
  12. 1/2 cup confectioners’ sugar
  13. 3/4 cup heavy whipping cream
  14. 1/3 cup finely chopped white chocolate
  15. Garnish: fresh raspberries, pink sugar, fresh mint leaves
  1. Preheat oven to 350°. In a medium bowl, combine crumbs, macadamia nuts, 1/4 cup sugar, and melted butter. Add egg white, stirring to combine well. Press crumb mixture into bottom and three-fourths up sides of 2 (12-cup) mini cheesecake pans. Bake for 10 minutes. Let cool in pan completely.
  2. In a small microwave-safe bowl, combine water and gelatin; let stand for 5 minutes. Microwave on HIGH (100 percent power) until dissolved (about 15 seconds total); let cool slightly.
  3. In a medium bowl, combine cream cheese, butter, raspberry preserves, and raspberry extract. Beat at medium speed with a mixer until creamy. Add confectioners’ sugar, beating to mix well; set aside.
  4. In a separate bowl, beat cream and 1 tablespoon sugar at high speed until soft peaks form. Beat in dissolved gelatin until stiff peaks form. Fold whipped cream mixture into cream cheese mixture until well combined. Fold in white chocolate.
  5. Spoon or pipe mixture into prepared crusts; cover and chill for 1 to 2 hours. Remove tartlets from pans. Garnish with fresh raspberries, pink sugar, and fresh mint, if desired.
  1. Makes 2 dozen.
Southern Lady Magazine
Make sugared flowers.

Sparkling flowers are so pretty on dessert plates. To make your own, lightly beat 1 egg white in a small bowl. Choose flowers with thin petals—such as roses, geraniums, or violets—and using a new paintbrush, cover each petal with egg white. Sprinkle superfine sugar evenly over the flowers, and gently shake off the excess. Let dry on waxed paper. (If necessary, granulated sugar can be ground in the food processor and substituted for the superfine variety.)

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