Poppy seed, passion fruit and lemon tart
Serves: 10
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Poppy seed, passion fruit and lemon tart
Serves: 10
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
433Kcal
Fat
33gr
Saturates
17gr
Carbs
27gr
Sugars
14gr
Fibre
1gr
Protein
7gr
Salt
0.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 100g poppy seeds
- 175g plain flour, plus extra for dusting
- 100g butter, diced
- 25g icing sugar
- 1 lemon
- ½ tsp vanilla extract
- 1 egg yolk
For the filling
- 1 passion fruit, halved
- 175ml double cream
- 3 medium eggs, lightly beaten
- 100g caster sugar
- zest and juice of 2 lemons
For the topping
- 150ml double cream
- seeds of 2 passion fruit
Step by step
Get ahead
Make the pastry and line the tin the day before. Bake on the day of eating.
- Place the poppy seeds in a dry frying pan and fry for about 2 minutes until they smell richly nutty and toasted. Tip onto a plate and leave to cool.
- Place the flour, butter and icing sugar into a food processor and blend until the mixture makes fine crumbs. Add the lemon zest, vanilla extract and the toasted poppy seeds. Add the egg yolk and 1 tbsp of lemon juice and blend until the mixture clumps together.
- Turn the mixture out onto the work surface and knead lightly into a ball, flatten slightly, wrap and chill for 30 minutes.
- Meanwhile scoop the seeds from the passion fruit; press the pulp through a sieve into a bowl (discard the seeds). Add the remaining filling ingredients; whisk until smooth.
- Preheat the oven to 200°C, fan 180°C, gas 6. Dust a work surface with flour. Roll out the pastry to a circle large enough to line a shallow 23cm diameter tart tin. Use the rolling pin to lift the pastry into the tin and press well into the base and sides. Leave the excess pastry overhanging (you can trim it off after baking). Line the pastry case with foil or baking paper, fill with baking beans and put on a baking tray.
- Bake blind for 10 minutes, then remove the paper and beans and continue to cook for a further 10 minutes until pale golden and crisp. Reduce the oven temperature to 170°C, fan 150°C, gas 3. Carefully trim off the excess pastry.
- Pour the filling mixture into the tin, carefully return to the oven and cook for 16-18 minutes until just set in the centre, but not too firm. Remove from the oven and leave to cool completely in the tin.
- When ready to serve, remove the tart from its tin and transfer to a serving plate. Lightly whip the double cream and spoon or pipe around the edge of the tart, then spoon the passion fruit seeds on top.
