Lemon and Poppy Seed Tartlets

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).

• Ready In: 1 hr 15 mins
• 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

1. Preheat oven to 350*F and lightly oil bottoms of 8 (3 1/2 by 2/3 inch) round tartlet pans.
2. Pulse together flour, icing sugar, salt and poppy seeds in a food processor.
3. Add butter and pulse until mixture resembles coarse meal.
4. 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).
5. 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.
6. Chill until firm, about 20 minutes.
7. Put shells on a baking sheet and bake in lower third of oven until golden, 20 to 25 minutes.
8. Transfer to a rack and when shells are just cool enough to handle, carefully loosen edges with a thin knife and remove from pans.
9. Fill each shell with 3 TBS of lemon curd.
10. Beat together cream with icing sugar and lemon juice in a bowl with an electric mixer just until it hold stiff peaks.
11. 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).
12. Sprinkle a few poppy seeds in center to look like flower stamens, for a lovely finish.