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1
Preheat oven to 375F.
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2
On a lightly floured surface, roll out dough 1/8 inch thick.
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3
Using a 4-inch round cutter, cut out 24 rounds.
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4
Fit dough rounds into 3 1/2-inch tartlet pans.
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5
Pierce bottoms of shells all over with a fork.
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6
Refrigerate or freeze until firm, about 30 minutes.
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7
Place a second tartlet pan of the same size on top; press together lightly.
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8
Alternatively, line dough with parchment and fill with pie weights or dried beans.
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9
Bake shells 8 to 10 minutes; when dough begins to brown around edges, remove top pan, and continue baking until crust is dry and turns golden brown, 4 to 6 minutes more.
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10
Transfer to a wire rack to cool completely.
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11
Unmold.
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12
(Tartlet shells can be stored in an airtight container at room temperature up to 3 days.)
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13
Spoon approximately 2 tablespoons curd into center of each crust.
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14
As close to serving time as possible, with an electric mixer on medium speed, beat cream, confectioners sugar, and vanilla until soft peaks form, about 4 minutes.
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15
Fit a pastry bag with a 3/16-inch star tip (#35), and fill with whipped cream.
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16
Drain candied lemon slices from syrup, and remove any seeds.
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17
Place 1 lemon slice on top of each tart, and finish with a rosette of whipped cream.
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18
Sprinkle with poppy seeds, and serve.
