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Lemon Curd Tartlets with Poppy Seed Crust

Source: Cooking.com
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Active Time:  15 Minutes
Total Time:  1 Hour 20 Minutes
  Makes about 12 tartlets
Make these shortbread tartlet crusts ahead and save them in your freezer for impromptu occasions. Use different shapes of miniature tartlet pans or petit four molds for a varied effect. Then fill them with a quick lemon mousse made by folding whipped cream into Stonewall Kitchen Fresh Lemon Curd. Although most purchased lemon curds don’t compare to homemade, this one by Stonewall Kitchen is truly a treasured find.
RECIPE INGREDIENTS
For the Crusts:
1 1/4 cups all-purpose flour
1/2 cup (1 stick) butter, room temperature
1/2 cup powdered sugar
1 large egg yolk
1 tablespoon grated lemon peel
2 teaspoons poppy seeds
For the Lemon Mousse:
1 cup purchased lemon curd
1/2 cup chilled whipping cream
2 tablespoons powdered sugar
DIRECTIONS
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.


Recipe created exclusively for Cooking.com by Rochelle Palermo, Food Editor at Cooking.com.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Mousse Pies & Cakes
 Sweet Squeeze: Lemon Desserts
Nutrition Facts per Serving
Yield:   Makes about 12 tartlets
Calories: 273
Fat. Total: 15g
Protein: 3g
Carbohydrates, Total: 31g
Sodium: 57mg
% Cal. from Fat: 49%
Cholesterol: 98mg
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