Lemon Poppy Seed Tartlet with a Strawberry Rose
Description
This lemon poppy seed tartlet with a strawberry rose recipe bakes up into individual cream cheese-filled cookie crusts, topped with strawberry roses.
Ingredients
•
1 cup unsalted butter, at room temperature
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3/4 cup white sugar
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1 egg
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2 teaspoons lemon zest
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2 tablespoons lemon juice
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1 teaspoon vanilla extract
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2 1/2 cups all-purpose flour
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2 tablespoons poppy seeds
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1 teaspoon sea salt
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1 (8 ounce) package cream cheese, at room temperature
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1/4 cup sour cream
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2 1/2 tablespoons white sugar
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24 strawberries
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1 small bunch fresh mint
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2
Beat butter and ¾ cup sugar in a large bowl with an electric mixer until creamy; beat in egg, lemon zest, lemon juice, and vanilla extract. Fold in flour, poppy seeds, and salt until dough comes together and no flour streaks remain.
3
Roll dough by 1 ½ teaspoonfuls into balls; place on the prepared baking sheets. Press each ball with thumb to create an indent.
4
Bake in the preheated oven until firm, about 7 minutes. Slightly enlarge indentations with the back of a spoon. Continue baking until cookies are barely golden around edges, about 5 minutes more.
5
Transfer cookies to a wire rack to cool completely.
6
Combine cream cheese, sour cream, and 2 ½ tablespoons sugar in a bowl; place ½ teaspoon each into indentations.
7
Make 4 deep cuts around outside of each strawberry using a sharp paring knife, without cutting all the way through. Carefully fan out cuts so they open up. Repeat process until reach strawberry centers.
8
Press 1 or 2 mint leaves into filling; top each with 1 strawberry rose.