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Lemon and Poppy Seed Tartlets

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“Trompe l'oeil at the table: Is it a flower, or is it dessert? Crunchy shortbread tartlets polka-dotted with poppy seeds with a creamy lemon center, and a floral arrangement of cream on top. Poppy seeds have a tendancy to go rancid quickly, so be sure to use a fresh jar (and refrigerate or freeze them afterwards).”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 350*F and lightly oil bottoms of 8 (3 1/2 by 2/3 inch) round tartlet pans.
  2. Pulse together flour, icing sugar, salt and poppy seeds in a food processor.
  3. Add butter and pulse until mixture resembles coarse meal.
  4. Whisk together yolk, water and lemon juice in a bowl, then add to processor and pulse until pea size lumps form and dough holds together when squeezed (dough will appear slightly crumbly).
  5. Press 1/4 cup of dough evenly into each tart shell with floured fingers (dough will be moist) and lightly prick bottoms with a fork.
  6. Chill until firm, about 20 minutes.
  7. Put shells on a baking sheet and bake in lower third of oven until golden, 20 to 25 minutes.
  8. Transfer to a rack and when shells are just cool enough to handle, carefully loosen edges with a thin knife and remove from pans.
  9. Fill each shell with 3 TBS of lemon curd.
  10. Beat together cream with icing sugar and lemon juice in a bowl with an electric mixer just until it hold stiff peaks.
  11. Transfer to a pastry bag with a decorative tip and pipe onto top of the curd (in a flower shape) (Or dollop with a spoon).
  12. Sprinkle a few poppy seeds in center to look like flower stamens, for a lovely finish.

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