Lemon and Poppy Seed Tartlets

Ingredients

• 2 tablespoons powdered sugar 
• 1 large egg yolk 
• 1 cup flour all-purpose
• 1 cup cup heavy whipping cream chilled
• 1.5 cups lemon curd 
• 2 teaspoons juice of lemon fresh
• 1.5 tablespoons poppy seeds 
• 8 servings poppy seeds 
• 0.5 teaspoon salt 
• 0.5 cup butter unsalted cold cut into bits
• 2 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