Lemon Poppy Seed Tartlet with a Strawberry Rose

This lemon poppy seed tartlet with a strawberry rose recipe bakes up into individual cream cheese-filled cookie crusts, topped with strawberry roses.

• Preparation Time: 40 mins
• Cooking Time: 12 mins
• Total Time: 52 mins
• Calories: 196 Calories

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 2 tablespoons poppy seeds
• 1 teaspoon sea salt
• 1 (8 ounce) package cream cheese, at room temperature
• 1 cup unsalted butter, at room temperature
• 1 small bunch fresh mint
• 24 strawberries
• 0.25 cup sour cream
• 2.5 cups all-purpose flour
• 0.75 cup white sugar
• 2.5 tablespoons white sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Step 2

Transfer cookies to a wire rack to cool completely.

Step 3

Combine butter and 3/4 cup sugar in a large bowl; beat 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.

Step 4

Pinch off 1 1/2 teaspoon-size pieces of dough; roll into balls. Place balls on the prepared baking sheets. Press down on each ball with thumb to create an indent.

Step 5

Bake in the preheated oven until firm, about 7 minutes. Use the back of a spoon to enlarge each indent slightly. Continue baking until cookies are barely golden around edges, about 5 minutes more.

Step 6

Mix cream cheese, sour cream, and 2 1/2 tablespoons sugar together in a bowl until well combined. Fill each cookie with 1/2 teaspoon of cream cheese filling.

Step 7

Make 4 deep cuts around the outside of each strawberry using a sharp paring knife. Fan out cuts carefully so they open up. Repeat this process, cutting between cuts from the previous row until you reach the center.

Step 8

Press 1 or 2 mint leaves into filling. Top each with a strawberry rose.