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Lemon & poppyseed tarts
Lemon & poppyseed tarts
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Prep Time:
80 minutes
Cook Time:
40 minutes
Total Time:
120 minutes
Elevate your at-home high tea with exquisite lemon tarts.
Ingredients:
  • 4 eggs, whisked
  • 200ml thin cream
  • 220g caster sugar
  • 200ml lemon juice, strained
  • 50g dark chocolate, to decorate (optional) Pastry
  • 225g plain flour
  • 24.00 gm icing sugar
  • 180g unsalted butter, chilled, cubed
  • 30.00 ml poppyseeds
Instructions:
  • In a food processor, combine flour, icing sugar, and butter until mixture resembles fine breadcrumbs. Add poppy seeds and 2-3 tablespoons of chilled water, process until a smooth ball forms. Wrap dough in plastic wrap and chill for 30 minutes.
  • On a lightly floured surface, roll out the chilled pastry and line six 10cm loose-bottomed tart pans. Chill for an additional 15 minutes.
  • Preheat the oven to 180°C for the perfect cooking temperature.
  • Set the pastry-lined pans on a baking tray, cover with baking paper, and fill with pastry weights or uncooked rice. Blind bake for 10 minutes. Remove the paper and weights or rice, then bake for another 5 minutes until golden. Cool before serving.
  • Lower the oven temperature to 160°C. Combine all ingredients (excluding the chocolate) in a small saucepan and simmer over low heat for 6-8 minutes until thickened. Stir constantly with a wooden spoon to prevent the eggs from scrambling. Strain the mixture and fill the cases. Bake for 10-12 minutes until set. Let them cool completely before serving.
  • Melt dark chocolate in a bowl over simmering water (ensuring no water touches the bowl). Let cool, then transfer to a piping bag with a small nozzle. Use to write decorative designs on top of each tart.

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