Lemon Poppy Seed Tartlet With A Strawberry Rose

Name: Lemon Poppy Seed Tartlet With A Strawberry Rose
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cookie Base:; 1 cup unsalted butter, at room temperature; 3/4 cup white sugar; 1 egg; 2 tablespoons lemon juice; 2 teaspoons lemon zest; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 2 tablespoons poppy seeds; 1 teaspoon sea salt; Filling:; 1 (8 ounce) package cream cheese, at room temperature; 1/4 cup sour cream; 2 1/2 tablespoons white sugar; 24 strawberries; 1 small bunch fresh mint

Servings: persons

Cookie Base:
1 cup unsalted butter, at room temperature
3/4 cup white sugar
1 egg
2 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 tablespoons poppy seeds
1 teaspoon sea salt
Filling:
1 (8 ounce) package cream cheese, at room temperature
1/4 cup sour cream
2 1/2 tablespoons white sugar
24 strawberries
1 small bunch fresh mint

1
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2
Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg, lemon juice, lemon zest, and vanilla extract. Stir in flour, poppy seeds, and salt until dough comes together and no floury streaks remain.
3
Pinch off 1 1/2 teaspoon-sized pieces of dough and roll into balls. Place balls on the lined baking sheets. Press down on each ball with your thumb to create a small indent.
4
Bake in the preheated oven until firm, about 7 minutes. Remove from the oven and use the back of a spoon to reinforce each indent. Continue baking until cookies are barely golden around the edges, about 5 minutes more.
5
Transfer cookies to a wire rack to cool completely.
6
Mix cream cheese, sour cream, and 2 1/2 tablespoons sugar together in a bowl until well blended. Fill each cooled cookie with 1/2 teaspoon of the cream cheese mixture.
7
Make 4 deep cuts along the bottom third of each strawberry using a sharp paring knife. Fan out the cuts carefully so they open up. Repeat this process, cutting in between the cuts from the row below, until you reach the top.
8
Place a strawberry rose over each cookie; tuck 1 or 2 mint leaves around each strawberry.

1210

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cookie Base:, 1 cup unsalted butter, at room temperature, 3/4 cup white sugar, 1 egg, and more.

Yes, Lemon Poppy Seed Tartlet With A Strawberry Rose falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!