Lemon Curd Tartlets with Poppy Seed Crust

FOR THE CRUSTS:
Combine first 5 ingredients in food processor. Using on/off turns, process just until moist clumps form. Turn dough out onto lightly floured work surface. Sprinkle poppy seeds over dough; knead briefly to distribute. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until slightly firm, about 30 minutes.

Preheat oven to 350 degrees F. Using 2 tablespoons dough per tartlet, press dough evenly over bottom and sides of miniature tartlet pans. Transfer tartlets to baking sheet. Refrigerate until firm, about 20 minutes. Transfer tartlets on baking sheet to oven. Bake until crusts are golden, about 15 minutes. Remove from oven and using dough knob, immediately press dough to flatten if risen. Cool tartlet crusts completely.

FOR THE LEMON MOUSSE:
Using electric mixer, beat lemon curd in large bowl to loosen. Beat cream and 2 tablespoons powdered sugar in another large until firm peaks form. Fold whipped cream into lemon curd.

Divide lemon mousse evenly among cooled tartlet crusts. Transfer tartlets to platter and serve.

DO AHEAD TIPS:
Crusts can be made 2 days ahead. Store crusts airtight and freeze. Cover lemon mousse and refrigerate up to 8 hours ahead.