Sunday, January 6, 2013

Lemon Curd Tartlets

I made extra poppy seed tartlets shells and stored them in air tight container for quick snacks :)  I have a jar of lemon curd and loving the citrusy fragrance...I decided to use Martha Stewart's lemon curd as fillings for my poppy seeds tartlet shells :)  Dessert made simple LOL!  You can fill your tart shells with anything you fancy....cranberry compote or even ice cream will have your craving for more of these crispy and crunchy tart shells :)  Have a bottle of lemon curd ready and you can have this refreshing tarts for dessert when you have unexpected guests for dinner !  Pipe whip cream as toppings and you can sprinkle some poppy seeds on the sure won't stop at one!   :)

Having the addition of  whipped cream on the curd makes it even more delicious.  I forgot to add poppy seeds to the cream or it would have tasted even more delightful.  Imagine the crunchy crispness of the poppy seeds exploding in your mouth with each bite... and the tangy taste of the lemon curd...mmm so refreshing !  I love this healthy tangy curd for a change :)


Lemon Curd Tartlets

Pate Sucree  - Poppy Seed Variation - adapted from Martha Stewart 's Pies & Tarts

2 1/2 cups all purpose flour
1/4 cup sugar
1/4 tsp salt
1 cup ( 2 sticks) cold unsalted butter, cut into small pieces
2 large egg yolks, lightly beaten
2 to 4 tbsp cold heavy cream or ice water

*2 tbsp poppy seeds to the dry ingredients

Lemon Curd - recipe
whipped cream


Pulse flour, poppy seeds, sugar and salt in a food processor until combined.  Add butter, and pulse just until mixture resembles coarse meal. Add yolks and drizzle 2 tbsps cream evenly over mixture; pulse just until dough begins to jcome together; no more than 30 seconds.  If dough is too dry, add remaining cream, 1 tbsp at a time, and pulse. Divide dough in half, pat each half into a disk, and wrap in plastic.  Refrigerate 1 hour or up to 2 days , or freeze up to 3 months ( thaw in refrigerator before using )

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 a 3 1/2 inch tartlet pans.  Pierce bottoms of shells all over the 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.

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. Unmould.(Tartlet shells can be stored in an airtight container at room temperature up to 3 days.)

Spoon approximately 2 tbsp lemon curd into center of each crust.  As close as 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.  Sprinkle with poppy seeds, and serve.

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