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: 15 mins
• Total Time: 55 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

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.

Step 4

Roll dough by 1 ½ teaspoonfuls into balls; place on the prepared baking sheets. Press each ball with thumb to create an indent.

Step 5

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.

Step 6

Combine cream cheese, sour cream, and 2 ½ tablespoons sugar in a bowl; place ½ teaspoon each into indentations.

Step 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.

Step 8

Press 1 or 2 mint leaves into filling; top each with 1 strawberry rose.