Yield: Yields 12 hand tarts
The crust for these tarts is a sweet, cookie-like dough laced with poppyseeds. Even in small
amounts, poppyseeds are pretty, and they add a lovely, nubby texture to the baked crust. The creamy filling, balanced with tart lemon curd, is reminiscent of Key lime pie.
Make Ahead Tips
The hand tarts are best when served the same day they’re baked, but the tarts can be assembled, covered in plastic, and stowed in the refrigerator for up to 1 day before baking.
The dough can also be made ahead and stowed in the refrigerator for up to 2 days frozen for up to 1 month.
Thaw overnight in the refrigerator before rolling.
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