Meyer Lemon Tarts with Lemon-Verbena Whipped Cream and Blood Orange Segments

These Mediterranean-inspired tarts can easily be transformed into plated desserts by serving them with a sauce or coulis made from blood oranges or raspberries and a crunchy garnish made from Hippen paste or Florentina batter. When serving the 4½-inch (11.2-cm) tarts as part of an assortment for afternoon tea or on a buffet display, cut them into 4 small wedges; decorate each wedge with whipped cream, using the Saint-Honoré tip as directed, and one small orange segment (do not use blood ora