Creamy lemon poppy seed tart is fresh, velvety and simply delicious. The union between the delicate namelaka cream with the distinct scent of lemon perfectly matches the characteristic taste of dried poppy seeds and the sweetness of white chocolate. It is a no-bake, melt-in-your-mouth cake, perfect for hot summer days as it refreshes with its sweet and sour taste. This lemon cream cake is a dessert that is perfect for serving at different times as it is pretty and scenographic. A dinner with friends will be the perfect opportunity to make this dessert that contains all the taste of this fragrant citrus fruit.
Cremy lemon and poppy seed tart
- 240 g butter cookies (I used Petit cookies)
- 100 g melted butter
- 1 tbsp sugar (optional)
Lemon namelaka cream
- 200 g white chocolate
- 4 g gelatine in sheet
- 120 ml milk
- 240 ml cold whipping cream
- 70 ml lemon juice
- 1 lemon zest
- 2-3 tbsp dry poppy seeds
- 300 ml cold whipping cream
- 1-2 tbsp powdered sugar
- butter cookies
- white chocolate pieces
- lemon pieces
- poppy seeds
- mint leaves
Instructions cremy lemon and poppy seed tart
- Soak the gelatin sheets in cold water for 10 minutes. Meanwhile, melt your white chocolate over water bath. Heat the milk almost to the boiling point, turn off the heat, wait a minute and add the squeezed gelatine. Mix well. Using the immersion blender, emulsify melted white chocolate while adding the hot milk in 3 times.
- Add the cold cream and blend again. Finally, add the juice (filtered through a strainer) and the lemon zest. Blend again until everything becomes smooth. Cover the container with plastic wrap and place the lemon namelaka in the refrigerator for a few hours until it becomes slightly thicker.
- Place your butter cookies in a blender. I used petit biscuits but you can easily use your favorite cookies. If your cookies like mine are low in sugar, add more sugar to taste. Blend until it has a sand-like consistency. If you don't have a blender you can crumble them inside a bag using a rolling pin, the important thing is that they have a very fine consistency.
- Now add 100 g of melted butter and mix well. Line the bottom of a 22cm wide springform pan with a circle of paking paper. Pour over the prepared mix and level with great care. Press the base with some force and commitment to make it compact and uniform. Use the bottom of a glass or cup to press and distribute your cookies.
- If you prefer your base to be slightly more caramelized, bake it in the static oven at 180°C for 10 minutes, otherwise place it in the refrigerator and let it become firm.
Note from the author of this recipe
- I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
- When the cream is no longer completely liquid, add the poppy seeds and incorporate them with a spoon. Pour the semi-liquid cream into the crumbled cookie shell and place in the refrigerator until the cream thickens (I put it in the fridge for 8 hours).
- Whip more cream and add 1-2 tablespoons of powdered sugar towards the end. Use the piping bag to decorate your cake. Add pieces of lemon and white chocolate, a few cookies, mint leaves and some dried poppy seeds.
- Serve when needed.
Store in the fridge.