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 information
Yield
Makes 2 dozen
Ingredients
Preparation
Step 1
Preheat oven to 375°F. On a lightly floured surface, roll out dough 1/8 inch thick. Using a 4-inch round cutter, cut out 24 rounds. Fit dough rounds into 3 1/2-inch tartlet pans. Pierce bottoms of shells all over with a fork. Refrigerate or freeze until firm, about 30 minutes. Place a second tartlet pan of the same size on top; press together lightly. Alternatively, line dough with parchment and fill with pie weights or dried beans.
Step 2
Bake shells 8 to 10 minutes; when dough begins to brown around edges, remove top pan, and continue baking until crust is dry and turns golden brown, 4 to 6 minutes more. Transfer to a wire rack to cool completely. Unmold. (Tartlet shells can be stored in an airtight container at room temperature up to 3 days.)
Step 3
Spoon approximately 2 tablespoons curd into center of each crust.
Step 4
As close to serving time as possible, with an electric mixer on medium speed, beat cream, confectioners’ sugar, and vanilla until soft peaks form, about 4 minutes. Fit a pastry bag with a 3/16-inch star tip (#35), and fill with whipped cream.
Step 5
Drain candied lemon slices from syrup, and remove any seeds. Place 1 lemon slice on top of each tart, and finish with a rosette of whipped cream. Sprinkle with poppy seeds, and serve.
