0 from 129 votes
Lemon Tart with Poppy Seed Shortbread Crust
My lemon tart with poppy seed crust combines a tangy lemon filling with a buttery shortbread crust. Make it full sized, or as minis!
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
Servings: 8 servings
Calories: 463 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Poppy seed shortbread crust
- 1 1/2 cups cups all purpose flour
- 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 + 3 egg yolks
- 1/2 cup sugar
- 1/2 cup plus one tablespoon lemon juice
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.
Cup of Yum
Notes
- Each of these tarts will serve 2 people.
- Tart filling lightly adapted from Donna Hay
Nutrition Information
Calories
463kcal
(23%)
Carbohydrates
41g
(14%)
Protein
11g
(22%)
Fat
29g
(45%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.5g
Cholesterol
290mg
(97%)
Sodium
222mg
(9%)
Potassium
165mg
(5%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
1116IU
(22%)
Vitamin C
6mg
(7%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 463
% 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.