Step 1

See the recipe for Grapefruit Curd and juice the grapefruits and reduce the juice by half for the curd. This step will need to be completed before making the tart dough and baking the mini tarts.

Step 2

Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350 degrees.

Step 3

Place the sugar in a large bowl. Zest the lemon directly into the sugar and use your fingers to rub the zest into the sugar. Add the poppy seeds, flour, and salt together to the bowl and whisk the ingredients together. Add the warm melted butter and stir with a silicone spatula or wooden spoon until a dough forms and no specks of flour remain.

Step 4

The dough weighs 398 grams. Divide the evenly between the 6 mini tart pans. Press the dough into the sides of the pans and make sure the thickness is even all aroun

Step 5

Place the tart pans on a wire rack set in a rimmed baking sheet and bake on the middle rack, until the top edges of the crust turn golden brown and firm to touch, 20-25 minutes, rotating pan halfway through baking.

Step 6

See the instructions for Grapefruit Curd. Make the grapefruit curd while the mini-tarts are baking. When the curd is done and divide it between the baked tart crusts.

Step 7

Return the tarts to the oven and bake the curd filled tarts until the curd is solid to the touch 15-20 minutes.

Step 8

Remove the tarts from the oven and allow them to cool to room temperature before decorating with fresh fruit and whipped cream.

Step 9

Top the cooled tarts with whipped cream and fresh grapefruit and raspberries or a fruit that goes well with grapefruit curd.

Step 10

The filled and baked tarts are best served the same day or the very next day. They will keep in the refrigerator for 3 days, but the crust will start to soften after 2 days.