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1
Preheat oven to 350*F and lightly oil bottoms of 8 (3 1/2 by 2/3 inch) round tartlet pans.
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2
Pulse together flour, icing sugar, salt and poppy seeds in a food processor.
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3
Add butter and pulse until mixture resembles coarse meal.
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4
Whisk together yolk, water and lemon juice in a bowl, then add to processor and pulse until pea size lumps form and dough holds together when squeezed (dough will appear slightly crumbly).
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5
Press 1/4 cup of dough evenly into each tart shell with floured fingers (dough will be moist) and lightly prick bottoms with a fork.
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6
Chill until firm, about 20 minutes.
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7
Put shells on a baking sheet and bake in lower third of oven until golden, 20 to 25 minutes.
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8
Transfer to a rack and when shells are just cool enough to handle, carefully loosen edges with a thin knife and remove from pans.
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9
Fill each shell with 3 TBS of lemon curd.
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10
Beat together cream with icing sugar and lemon juice in a bowl with an electric mixer just until it hold stiff peaks.
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11
Transfer to a pastry bag with a decorative tip and pipe onto top of the curd (in a flower shape) (Or dollop with a spoon).
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12
Sprinkle a few poppy seeds in center to look like flower stamens, for a lovely finish.
