Lemon and Poppy Seed Tart

We’ve added poppy seeds for a little twist, but you can leave them out if you prefer.

This shortbread-style pastry can be pressed straight into the tin, no need to roll out or blind bake as the base will crisp with the help of the preheated baking sheet.

Yields: 8 servings

Prep Time: 30 mins

Process Time: 40 mins

Total Time: 1 hour 10 mins

Calories per Serving: 384

Ingredients

FOR THE PASTRY

• 150 g

  plain flour

• 100 g

  unsalted butter, chilled and cubed

• 25 g

  caster sugar

• 1 tbsp.

  poppy seeds

FOR THR FILLING

Finely grated zest and juice 4 lemons (125ml), keep separate

• 4

  medium eggs

• 175 g

  caster sugar

• 125 mL

  double cream

Icing sugar to dust

Directions

1. For the pastry, in a food processor pulse the flour, butter, sugar and a pinch of fine salt until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour using your fingertips and then mix in the sugar and salt. Briefly pulse/mix in the poppy seeds, followed by 1tbsp ice-cold water until the pastry starts to clump together.
2. Tip the pastry into a 20.5cm round loose-bottomed tin. Using your fingers or the back of a spoon firmly press the pastry over the base and3cm up the sides of the tin, trimming the edges to neaten, if needed. Chill for 30min to firm up.
3. Preheat oven to 170°C (150°C fan) mark 3 and put a large baking sheet in to heat up (see intro). For the filling, in a large bowl, whisk the lemon juice, eggs, caster sugar and cream until combined. Pass through a fine sieve into a jug and whisk in the lemon zest.
4. Carefully remove the baking sheet from the oven and, working quickly, put the pastry case tin on it and pour in the filling. Return to the oven and bake for 40min, or until the filling is set with just a slight wobble when the tin is gently tapped. Leave to cool completely in the tin.

Transfer to a serving plate or board, lightly dust with icing sugar and serve in slices.

TO STORE Although best eaten on the day it’s made, any leftovers will keep in the fridge for up to 2 days. Serve chilled.

Per serving:

• Calories: 384
• Protein: 6g
• Fat: 22g
• Saturates: 12g
• Carbs: 41g
• Sugars: 27g
• Fibre: 1g