Ingredients for Lemon Poppy Seed Tart
- 1 cup nonfat milk
- 1/4 cup poppy seeds
- 1/2 cup pear puree
- 1 large egg white
- 1 teaspoon vanilla extract
- Lemons, Zest Of
- 1 1/2 cups cake flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 cup fresh lemon juice
- fresh raspberries (for garnish)
- kiwi wedges (for garnish)
- papaya balls (for garnish)
- 2 tablespoons lemon zest
- Rose Extract
- lemon leaves (for garnish)
- 1 1/4 cups all-purpose flour
- 1/4 cup confectioners' sugar
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 large egg yolk
- 1 tablespoon cold water
- 1/4 cup heavy cream
- 3 large eggs
- 1/4 cup granulated sugar (for glaze)
- lemon rose (optional garnish)
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How to Make Lemon Poppy Seed Tart
- In a medium bowl, combine 1 cup nonfat milk and 2 tablespoons poppy seeds. Let stand for 15 minutes.
- Stir in 1/2 cup pear puree, 1 large egg white, 1 teaspoon vanilla extract, and the zest of 1 lemon.
- In a separate bowl, whisk together 1 1/2 cups cake flour, 3/4 cup granulated sugar, and 2 teaspoons baking powder.
- Gently stir the milk mixture into the dry ingredients until just combined. Do not overmix.
- Pour batter into a greased and floured 9-inch indented, fluted shortcake pan.
- Bake at 375°F (190°C) for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 5 minutes before loosening the edges and inverting onto a wire rack lined with wax paper.
- While the cake cools, prepare the glaze: In a small saucepan, combine 1/4 cup granulated sugar and 2 tablespoons lemon juice.
- Bring to a boil over medium heat, then reduce heat and simmer for 1 minute, or until the syrup is clear and slightly thickened.
- Brush the warm glaze evenly over the top and sides of the cake.
- Once the cake has completely cooled, transfer it to a serving platter.
- Arrange fresh raspberries, kiwi wedges, and papaya balls attractively on top of the cake.
- Garnish the center with a lemon rose (optional) and lemon leaves (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
119g
Fat
0g
Carbs
17g
