In a large bowl, combine the all-purpose flour and powdered sugar.

Add the cold butter and rub it into the flour mixture using your fingers until it resembles coarse breadcrumbs.

Introduce the egg yolk and 2 tablespoons of cold water, mixing until the dough comes together. If the dough feels too dry, add a little more water, a teaspoon at a time.

Once combined, wrap the dough in plastic wrap and refrigerate for about 30 minutes to allow it to rest.

Preheat the oven to 350°F (175°C). Grease a muffin tin or specific tartlet pans with butter.

Roll out the chilled dough on a floured surface and cut out circles large enough to fit your tartlet pans.

Gently press the pastry dough into the pans and trim any excess edges for a neat finish.

Bake the pastry shells for 12-15 minutes, or until they turn a lovely golden brown. Once baked, let them cool completely.

In a heatproof bowl, whisk together 3 egg yolks, 100 g granulated sugar, lemon juice, and lemon zest.

Place the bowl over a pot of simmering (not boiling) water, ensuring the base of the bowl doesn’t touch the water.

Stir continuously until the mixture thickens, which should take about 10-15 minutes.

After thickening, remove it from heat and stir in 50 g butter until melted and thoroughly combined. Allow the lemon curd to cool completely to room temperature.

Spoon the cooled lemon curd into each tartlet shell, filling them to the brim.

To decorate, pipe or spoon the whipped cream around the edges of the tartlets to create a petal shape reminiscent of a daisy flower.

Add a small dollop of lemon curd in the center of each tartlet to form the daisy's flower center, and finally, dust with powdered sugar for a stunning presentation.

Serve immediately, or refrigerate until you’re ready to share these beauties with family and friends.