My Lemon Tart with Poppy Seed Shortbread Crust is a sunny, tangy dessert that’s perfect for sweetening up these last weeks of winter. Just whisk together the lemony filling and bake, it couldn’t be easier.
I love this lemon tart. Lemon tarts have always been one of my favorite desserts, and there are several schools of thought when it comes to putting them together ~
- One method is to cook a lemon curd on the stove and then pour it into a baked tart or pie shell. The filling sets up as it cools and requires no further baking. It’s nice and tangy, but has a soft set.
- The way I did it here was to simply whisk together my filling, then strain it and pour into my mini crusts. Everything bakes together. Doing it this way saves steps and results in an incredibly smooth filling that slices beautifully. It’s firm but still has that silky mouthfeel we all love in a great lemon tart.
In keeping with the quick and easy theme, the shortbread crust for these tarts is a press-in, rather than roll-out, kind of deal, so put away the rolling pin and use your (clean!) hands. The poppy seeds add a bit of interest to this otherwise very classic crust. They look pretty and provide a nice delicate crunch. Leave ’em out if you want.
I made four mini tarts with this recipe, but it’s also easily adaptable to one standard (9 inch) size tart. Simply follow the same recipe, but adjust your baking time to more like 30-35 minutes, keeping an eye on it while it cooks and watching for when it is just set in the middle.
Tip ~ place your tart shells on a baking sheet before filling them. They’ll be much easier to transfer to the oven without sloshing. Plus, the baking sheet will capture any leaks that might dribble out during baking.
If you’re not feeling up to baking a full-on pie or layer cake, but you’re craving a little something sweet, give this recipe a try. There’s something about tarts that makes them perfect for spring (or almost spring)
Other pretty tarts to try ~
tvfgi recommends: mini tart pans
A set of nonstick mini tart pans with removable bottoms, just like the standard size pans, don’t take up much room in your cupboard and come in so handy when you want to make individual sized tarts, pies, quiches, etc.
My Lemon Tart with Poppy Seed Shortbread Crust is a sunny, tangy dessert that's perfect for sweetening up these last weeks of winter. Just whisk together the lemony filling and bake, it couldn't be easier.
Ingredients
- 1 and 1/2 cups all purpose flour
- 1 stick (8 Tbsp) butter, melted and cooled slighlty
- 1/4 cup granulated sugar
- 2 Tbsp cornstarch
- 1/8 tsp salt
- 1 Tbsp poppy seeds
- 1 cup heavy whipping cream
- 2 eggs + 3 egg yolks
- 1/2 cup granulated sugar
- 1/2 cup plus one tablespoon lemon juice
- 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
Tart filling lightly adapted from Donna Hay
Make these Lemon Poppy Seed Tarts your own ~
- I think these little tarts are the perfect canvas for edible flowers like lavender buds, rose petals, or pansies.
- You could also top them with a layer of fresh raspberries, and then give it all a shower of powdered sugar for a gorgeous presentation.
Thanks for pinning!
11 Comments
Laura | Tutti Dolci
March 1, 2019 at 5:16 pmYou know I love lemon desserts! These tarts have my name all over them! :)
Carol
February 27, 2019 at 8:05 amLove the look of it and sounds yummy.
Can i make this is another type of baking pan/dish or my larger White Corning dish?
I don’t need another ‘gadget in my cupboard’!
Sue
February 27, 2019 at 8:29 amYou can make a single tart in a standard tart pan, a pie plate, or perhaps your corning dish if it’s about 9 inches in diameter. It won’t be as easy to slice if your dish is deep, though.
Becky
February 25, 2019 at 8:11 amYour recipe was super easy to make, you don’t find many good recipes that are fast. I did make this and loved it. My question is, I thought the crust was really hard to cut into. Any suggestions for me? I did pat it in the shell and chi it for 30 minutes.
Thank you,
Becky
Sue
February 25, 2019 at 8:13 amThanks Becky, and a couple of things come to mind about the crust. I make a point not to pat the crust in TOO hard, in other words, I lightly pat the dough into the pan, without over-compacting it. The other thought is it might have gotten a tad over-baked, which would make it harder or crunchier. It’s always better to under bake than over bake shortbread. (Check your oven temp with an inexpensive oven thermometer)
Becky
March 9, 2019 at 5:51 amThank you, I’ll give that a try.
Gail
February 24, 2019 at 10:41 amSue these look and sound delicious. How long will they keep. Thinking to make some for a bake sale. Thanks
Sue
February 24, 2019 at 10:53 amI’d say they would keep ok in the refrigerator for a day or so, but you might consider making and forming the crusts ahead, and whipping up the filling separately, then all you’d have to do is fill and bake when you are ready.
joan
February 24, 2019 at 8:07 amLooks fantastic, I love lemon curd and poppy seeds.
How would it be using Almond Flour?
My girlfriend said her Mom only used almond flour when she was growing up.
(European)
Sue
February 24, 2019 at 8:08 amI think that would be wonderful. The crust should hold together well enough with almond flour, particularly since you aren’t rolling it out, but patting it into the tart pans. I would be careful removing them from the pans, since a gluten free crust will be delicate.
Tricia | Saving Room for Dessert
February 24, 2019 at 4:51 amVery pretty! I adore lemon desserts and these cute little tarts look fantastic. A great spring time dessert for sure