Delicious Lemon Poppy Seed Tartlet with a Beautiful Strawberry Rose

This lemon poppy seed tartlet is a delightful dessert that combines the tangy flavor of lemon with the subtle crunch of poppy seeds. Topped with a stunning strawberry rose, it is perfect for special occasions or as a treat for yourself. The buttery crust complements the creamy lemon filling, creating a deliciously balanced dessert. The recipe is easy to follow and will surely impress your guests. Prepare it in just under an hour and enjoy the burst of flavors in every bite.

Ingredients

• For the crust:
• - 1 ¼ cups all-purpose flour
• - ¼ cup granulated sugar
• - ½ cup unsalted butter, cold and cubed
• - 1 egg yolk
• - 1 tablespoon ice water
• For the lemon poppy seed filling:
• - ½ cup granulated sugar
• - 2 tablespoons all-purpose flour
• - 2 tablespoons cornstarch
• - ¼ teaspoon salt
• - 1 ¼ cups whole milk
• - 3 egg yolks
• - 2 tablespoons unsalted butter
• - 2 tablespoons lemon zest
• - 2 tablespoons lemon juice
• - 1 tablespoon poppy seeds
• For the strawberry rose:
• - 1 large strawberry

Directions

1. Preheat your oven to 375°F (190°C).
2. In a food processor, combine the flour, sugar, and cold butter. Pulse until the mixture resembles coarse crumbs.
3. In a small bowl, whisk together the egg yolk and ice water. Pour the mixture into the food processor and pulse until the dough comes together.
4. Transfer the dough onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
5. Roll out the chilled dough on a floured surface to fit the tartlet molds. Press the dough gently into the molds, trimming any excess.
6. Prick the dough with a fork and bake for 12-15 minutes or until golden brown. Remove from the oven and let cool.
7. In a medium saucepan, whisk together the sugar, flour, cornstarch, and salt. Gradually whisk in the milk until smooth.
8. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Cook for 2 minutes or until thickened.
9. In a separate bowl, whisk the egg yolks. Gradually whisk in about ½ cup of the hot milk mixture to temper the eggs.
10. Pour the tempered eggs into the saucepan and continue cooking for another 2 minutes, stirring constantly.
11. Remove the saucepan from heat and stir in the butter, lemon zest, lemon juice, and poppy seeds until well combined.
12. Pour the lemon poppy seed filling into the baked tartlet shells and smooth the tops. Chill in the refrigerator for at least 1 hour.
13. To make the strawberry rose, hold a large strawberry with the stem side down. Starting at the bottom, use a knife to make thin slices, leaving the slices attached.
14. Gently fan out the slices to form a rose shape.
15. Place the strawberry rose on top of each tartlet before serving.
16. Serve and enjoy!

Interesting Facts