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Lemon Poppy Seed Tartlet with a Strawberry Rose
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Prep Time:
40 minutes
Cook Time:
12 minutes
Total Time:
52 minutes
Delicious lemon poppy seed tartlets filled with tangy cream cheese, garnished with strawberry roses and mint leaves.
Ingredients:
  • 1 cup unsalted butter, at room temperature
  • 0.75 cup white sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 2.5 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1 teaspoon sea salt
  • 1 (8 ounce) package cream cheese, at room temperature
  • 0.25 cup sour cream
  • 2.5 tablespoons white sugar
  • 24 strawberries
  • 1 small bunch fresh mint
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare 2 baking sheets with parchment paper.
  • In a large bowl, beat creamy butter with 3/4 cup sugar using an electric mixer. Add egg, lemon juice, lemon zest, and vanilla extract. Stir in flour, poppy seeds, and salt until dough forms without any floury streaks.
  • Roll 1 1/2 teaspoon-sized dough pieces into balls and place them on the lined baking sheets. Use your thumb to create a small indent on each ball.
  • Bake in the preheated oven for 7 minutes until firm. Remove and gently reinforce each indent with the back of a spoon. Return to the oven and bake for an additional 5 minutes until cookies are lightly golden around the edges.
  • Place the cookies onto a wire rack and allow them to cool completely.
  • Combine cream cheese, sour cream, and 2 1/2 tablespoons sugar in a bowl until smooth. Spoon 1/2 teaspoon of the mixture into each cooled cookie.
  • Make four vertical incisions along the bottom third of each strawberry with a sharp paring knife, fanning out the cuts to create an opening. Continue this technique, slicing between the previous cuts, until you reach the top of the strawberry.
  • Garnish each cookie with a strawberry rose and tuck 1-2 mint leaves around it.

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