Poppy-Seed Tartlets with Lemon Curd

Name: Poppy-Seed Tartlets with Lemon Curd
Yield: Makes 2 dozen
Ingredients: All-purpose flour, for dusting; Pâte Sucrée, Poppy Seed Variation (page 333); 2 recipes Lemon Curd (page 339); 2/3 cup heavy cream; 2 tablespoons confectioners’ sugar; 1/2 teaspoon pure vanilla extract; Candied Lemon Slices (page 339); Poppy seeds, for garnish

January 24, 2012

Each of these tiny tea-party treats features a pastry shell flecked with poppy seeds, rich lemon curd, a candied lemon slice, and a whipped-cream rosette sprinkled with more poppy seeds. Admittedly, making a bunch of them takes more time than a larger dessert, but most of the components can be prepared ahead (the shells and candied lemon will keep nearly a week). Then it’s only a matter of filling and topping the tarts just before serving, using a pastry bag and a star-shaped tip to quickly pipe the cream.

Recipe notes

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