Lemon and Poppy Seed Tartlets

• 1 cup all-purpose flour
• 1/2 cup confectioners sugar
• 1/2 teaspoon salt
• 1 1/2 tablespoons poppy seeds
• 1 stick (1/2 cup) cold unsalted butter, cut into bits
• 1 large egg yolk
• 2 tablespoons cold water
• 1 teaspoon fresh lemon juice
• 1 1/2 cups lemon curd
• 1 cup chilled heavy cream
• 2 tablespoons confectioners sugar
• 2 teaspoons fresh lemon juice
• Garnish: poppy seeds
• Special equipment: 8 (3 1/2- by 2/3-inch) round tartlet pans

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.
4. (Dough will appear slightly crumbly.)
5. Press 1/4 cup 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 tablespoons lemon curd.
10. Beat together cream with confectioners sugar and lemon juice in a bowl with an electric mixer until it just holds stiff peaks.
11. Transfer to a pastry bag with a decorative tip and pipe onto curd (or dollop frosting with a spoon).

flour, confectioners sugar, salt, poppy seeds, butter, egg yolk, cold water, lemon juice, lemon curd, confectioners sugar, lemon juice, poppy seeds, pans

Taken from www.epicurious.com/recipes/food/views/lemon-and-poppy-seed-tartlets-104908 (may not work)