Poppy-Seed Tartlets with Lemon Curd

• All-purpose flour, for dusting
• Pate Sucree, Poppy Seed Variation (page 333)
• 2 recipes Lemon Curd (page 339)
• 2/3 cup heavy cream
• 2 tablespoons confectioners sugar
• 1/2 teaspoon pure vanilla extract
• Candied Lemon Slices (page 339)
• Poppy seeds, for garnish

1. Preheat oven to 375F.
2. On a lightly floured surface, roll out dough 1/8 inch thick.
3. Using a 4-inch round cutter, cut out 24 rounds.
4. Fit dough rounds into 3 1/2-inch tartlet pans.
5. Pierce bottoms of shells all over with a fork.
6. Refrigerate or freeze until firm, about 30 minutes.
7. Place a second tartlet pan of the same size on top; press together lightly.
8. Alternatively, line dough with parchment and fill with pie weights or dried beans.
9. 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.
10. Transfer to a wire rack to cool completely.
11. Unmold.
12. (Tartlet shells can be stored in an airtight container at room temperature up to 3 days.)
13. Spoon approximately 2 tablespoons curd into center of each crust.
14. 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.
15. Fit a pastry bag with a 3/16-inch star tip (#35), and fill with whipped cream.
16. Drain candied lemon slices from syrup, and remove any seeds.
17. Place 1 lemon slice on top of each tart, and finish with a rosette of whipped cream.
18. Sprinkle with poppy seeds, and serve.

flour, variation, lemon curd, heavy cream, confectioners sugar, vanilla

Taken from www.epicurious.com/recipes/food/views/poppy-seed-tartlets-with-lemon-curd-389703 (may not work)