1-First, preheat your oven to 350°F (175°C) and gather all your ingredients to make the process smooth. Begin by making the crust: rub lemon zest into granulated sugar with your fingers in a large bowl, then whisk in poppy seeds, flour, and salt before adding warm melted butter to form the dough.

2-Next, divide the dough evenly among six 4-inch mini tart pans and press it firmly into the bottoms and sides. Place the pans on a cooling rack set inside a rimmed baking sheet for easy baking. Bake the crusts on the middle rack for 20-25 minutes, rotating halfway through, until they’re golden brown and firm.

3-While the crusts bake, prepare the grapefruit curd by squeezing the juice into a saucepan and reducing it by half over heat, then cool it to room temperature. In a heatproof bowl, whisk sugar, egg yolks, eggs, lemon juice, and salt, then slowly add the reduced juice and cook over simmering water until it thickens to 170°F (77°C).

4-After straining the curd and stirring in butter and zest, assemble the tarts by dividing the curd into the baked crusts and baking for another 15-20 minutes until slightly firm. Let them cool completely on a wire rack before topping with whipped cream, grapefruit sections, and raspberries just before serving. For a related treat, try our no-churn ice cream recipe to pair with your tarts for an extra special dessert.