Lemon and Poppy Seed Tartlets

Health score
2%
Lemon and Poppy Seed Tartlets
45 min.
8
473kcal

Suggestions


Indulge in the delightful combination of zesty lemon and crunchy poppy seeds with these exquisite Lemon and Poppy Seed Tartlets. Perfectly sized for sharing, these tartlets make an ideal antipasti or starter for any gathering, and they are sure to impress your guests with their vibrant flavors and elegant presentation.

In just 45 minutes, you can create a stunning dessert that balances the tartness of fresh lemon curd with the rich creaminess of whipped heavy cream. The buttery, flaky crust, infused with the subtle crunch of poppy seeds, provides the perfect base for the luscious filling. Each bite is a harmonious blend of textures and tastes that will leave everyone craving more.

Whether you're hosting a sophisticated dinner party or simply looking for a delightful snack to enjoy with friends, these tartlets are versatile enough to fit any occasion. With a caloric count of 473 kcal per serving, they offer a satisfying treat without the guilt. Plus, the option to prepare the shells in advance means you can spend more time enjoying the company of your loved ones and less time in the kitchen.

So, roll up your sleeves and get ready to impress with these Lemon and Poppy Seed Tartlets that are as beautiful as they are delicious!

Ingredients

  • tablespoons powdered sugar 
  • large egg yolk 
  • cup flour all-purpose
  • cup cup heavy whipping cream chilled
  • 1.5 cups lemon curd 
  • teaspoons juice of lemon fresh
  • 1.5 tablespoons poppy seeds 
  • servings poppy seeds 
  • 0.5 teaspoon salt 
  • 0.5 cup butter unsalted cold cut into bits
  • tablespoons water cold

Equipment

  • food processor
  • bowl
  • baking sheet
  • oven
  • knife
  • whisk
  • hand mixer
  • pastry bag

Directions

  1. Pulse together flour, confectioners sugar, salt, and poppy seeds in a food processor.
  2. Add butter and pulse until mixture resembles coarse meal.
  3. 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.)
  4. Press 1/4 cup 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.
  5. Put shells on a baking sheet and bake in lower third of oven until golden, 20 to 25 minutes.
  6. Transfer to a rack and, when shells are just cool enough to handle, carefully loosen edges with a thin knife and remove from pans.
  7. Fill each shell with 3 tablespoons lemon curd.
  8. Beat together cream with confectioners sugar and lemon juice in a bowl with an electric mixer until it just holds stiff peaks.
  9. Transfer to a pastry bag with a decorative tip and pipe onto curd (or dollop frosting with a spoon).
  10. Shells may be made 2 days ahead, cooled completely, and kept in an airtight container

Nutrition Facts

Calories473kcal
Protein4.96%
Fat58.76%
Carbs36.28%

Properties

Glycemic Index
10.63
Glycemic Load
8.67
Inflammation Score
-6
Nutrition Score
9.4173912146817%

Flavonoids

Eriodictyol
0.06mg
Hesperetin
0.18mg
Naringenin
0.02mg

Nutrients percent of daily need

Calories:472.71kcal
23.64%
Fat:31.31g
48.16%
Saturated Fat:17.34g
108.38%
Carbohydrates:43.49g
14.5%
Net Carbohydrates:40.9g
14.87%
Sugar:28.66g
31.85%
Cholesterol:87.07mg
29.02%
Sodium:286.41mg
12.45%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.95g
11.89%
Manganese:0.83mg
41.3%
Calcium:182.11mg
18.21%
Vitamin A:822.59IU
16.45%
Vitamin B1:0.22mg
14.98%
Phosphorus:138.9mg
13.89%
Selenium:8.98µg
12.83%
Magnesium:43.11mg
10.78%
Folate:42.33µg
10.58%
Fiber:2.59g
10.38%
Iron:1.86mg
10.35%
Copper:0.2mg
10.23%
Vitamin B2:0.16mg
9.44%
Zinc:1.09mg
7.26%
Vitamin E:0.86mg
5.72%
Vitamin D:0.8µg
5.36%
Vitamin B3:1.04mg
5.22%
Potassium:128.9mg
3.68%
Vitamin B6:0.05mg
2.61%
Vitamin B5:0.26mg
2.6%
Vitamin K:2.01µg
1.91%
Vitamin B12:0.11µg
1.89%
Source:Epicurious