Lemon and Poppy Seed Tartlets

Name: Lemon and Poppy Seed Tartlets
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 1 cup all-purpose flour; 1/2 cup icing sugar; 2 teaspoons salt; 1 1/2 tablespoons poppy seeds; 1/2 cup cold unsalted butter, cut into bits; 1 large egg yolk; 2 tablespoons cold water; 1 teaspoon fresh lemon juice; 1 1/2 cups lemon curd (your own recipe, mine or store bought); 1 cup chilled heavy cream; 2 tablespoons icing sugar; 2 teaspoons fresh lemon juice; poppy seed

Submitted by MarieRynr

"Trompe l'oeil at the table: Is it a flower, or is it dessert? Crunchy shortbread tartlets polka-dotted with poppy seeds with a creamy lemon center, and a floral arrangement of cream on top. Poppy seeds have a tendancy to go rancid quickly, so be sure to use a fresh jar (and refrigerate or freeze them afterwards)."

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Ready In:: 1hr 15mins
Ingredients:: 13
Serves:: 8

ingredients

FOR TART SHELLS
1 cup all-purpose flour
¹⁄₂ cup icing sugar
2 teaspoons salt
1 ¹⁄₂ tablespoons poppy seeds
¹⁄₂ cup cold unsalted butter, cut into bits
1 large egg yolk
2 tablespoons cold water
1 teaspoon fresh lemon juice
FOR FILLING
1 ¹⁄₂ cups lemon curd (your own recipe, mine or store bought)
1 cup chilled heavy cream
2 tablespoons icing sugar
2 teaspoons fresh lemon juice
GARNISH
poppy seed

directions

Preheat oven to 350*F and lightly oil bottoms of 8 (3 1/2 by 2/3 inch) round tartlet pans.
Pulse together flour, icing sugar, salt and poppy seeds in a food processor.
Add butter and pulse until mixture resembles coarse meal.
Whisk together yolk, water and lemon juice in a bowl, then add to processor and pulse until pea size lumps form and dough holds together when squeezed (dough will appear slightly crumbly).
Press 1/4 cup of dough evenly into each tart shell with floured fingers (dough will be moist) and lightly prick bottoms with a fork.
Chill until firm, about 20 minutes.
Put shells on a baking sheet and bake in lower third of oven until golden, 20 to 25 minutes.
Transfer to a rack and when shells are just cool enough to handle, carefully loosen edges with a thin knife and remove from pans.
Fill each shell with 3 TBS of lemon curd.
Beat together cream with icing sugar and lemon juice in a bowl with an electric mixer just until it hold stiff peaks.
Transfer to a pastry bag with a decorative tip and pipe onto top of the curd (in a flower shape) (Or dollop with a spoon).
Sprinkle a few poppy seeds in center to look like flower stamens, for a lovely finish.