Lemon Poppy Seed Tartlets

Pour water over the poppy seeds and simmer over medium heat until the water has completely evaporated.

Melt the chocolate, add the softened butter and stir to combine, then add the poppy seeds (make sure the poppy seeds are free of water!).

Fill the tartlets and chill in the refrigerator until the poppy seed layer sets.

Mix all ingredients except the butter and cook over low heat until thickened. Turn off the heat, stir in the butter and, optionally, vanilla paste, cover with plastic wrap pressed directly onto the surface, let cool, and refrigerate for 1-2 hours to set.

Fill the tartlets with the curd.

Grate the zest into cold heavy cream, let it infuse for half an hour, then heat to 80°C.

Bloom the gelatin in 10 g of water.

Add the gelatin and strained cream to the chocolate, and blend with an immersion blender.

Heat the lemon juice to 35°C, add it to the chocolate mixture, and blend again.