Lemon Tart with Poppy Seed Shortbread Crust
User Reviews
3.9
Lemon Tart with Poppy Seed Shortbread Crust
Description
This recipe starts with a shortbread crust incorporating all-purpose flour, melted butter, sugar, cornstarch, salt, and a generous spoonful of poppy seeds, mixed to a slightly crumbly dough. Pressed into mini tart pans and chilled, the crust holds its shape while providing a tender, crumbly base with a hint of texture from the seeds.
The lemon filling blends heavy cream, eggs and egg yolks, sugar, and fresh lemon juice, strained for smoothness before pouring into the chilled crusts. Baking at moderate heat until just set yields a custard with a slight wobble, indicating a creamy center without being undercooked. Dusting with powdered sugar before serving adds a touch of sweetness and presentation appeal.
Served as individual tarts, this dessert is well portioned and showcases the interplay of citrus brightness and the nutty, buttery base. It suits occasions where a light, fresh dessert is welcomed. The recipe notes adapt the filling from a well-known source and indicates serving for two per tart.
Ingredients
Poppy seed shortbread crust
- 1 1/2 cups all-purpose flour cups
- 8 Tbsp butter melted and cooled slightly
- 1/4 cup sugar
- 2 Tbsp cornstarch
- 1/8 tsp salt
- 1 Tbsp poppy seeds
Lemon filling
- 1 cup heavy whipping cream
- 2 eggs egg 3 yolks
- 1/2 cup sugar
- 1/2 cup lemon juice plus one tablespoon
For serving
- powdered sugar for dusting
Instructions
- Preheat your oven to 350F
- For the poppy seed crust, combine the flour, melted butter, sugar, cornstarch, salt, and poppy seeds in a bowl and mix until all dry flour is incorporated and a dough forms. It will be slightly crumbly, but will hold together when pressed between your fingers.
- Pat the dough into four mini tart pans with removable bottoms, and put the tart shells in the fridge for about 30 minutes.
- For the filling, whisk the ingredients together well, making sure the eggs are thoroughly incorporated.
- Pour the mixture through a strainer and then into the mini tart shells. (Note ~ before filling them, place your tart shells on a baking sheet, that way they'll be a lot easier to transfer to the oven. The baking sheet will capture any leaks that might happen during cooking, too.)
- Bake for about 20-25 minutes or until the filling is cooked through. You should have a very slight wobble in the middle of the tarts, but nothing that still feels liquid-y. The shortbread tart shells should be lightly golden.
- Let the tarts cool at room temperature completely in the tart pans, then remove the tarts from the tart pans, and top with powdered sugar when ready to eat.
Notes
- These mini tarts serve two people each, making them ideal for small gatherings or individual portions.
- The filling is adapted from a trusted recipe source, ensuring a reliable balance of tartness and creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 41g | 14% |
| Protein | 11g | 22% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 290mg | 97% |
| Sodium | 222mg | 9% |
| Potassium | 165mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 1116IU | 22% |
| Vitamin C | 6mg | 7% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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