Lemon & poppyseed tarts

Create a high tea experience at home with these extra special lemon tarts.

• 4 eggs, whisked
• 200ml thin cream
• 1 cup (220g) caster sugar
• 200ml lemon juice, strained
• 50g dark chocolate, to decorate (optional) Pastry
• 1 1/2 cups (225g) plain flour
• 2 tablespoons icing sugar
• 180g unsalted butter, chilled, cubed
• 1 1/2 tablespoons poppyseeds

1. Step 1

   For the pastry, place the flour, icing sugar and butter in a processor and process until the mixture resembles fine breadcrumbs. Add the poppy seeds and 2-3 tablespoons of chilled water and process until the mixture comes together in a smooth ball. Wrap in plastic wrap and chill for 30 minutes.

2. Step 2

   Roll out chilled pastry on a lightly floured surface and use to line six shallow, 10cm loose-bottomed tart pans. Chill for a further 15 minutes.

3. Step 3

   Preheat the oven to 180°C.

4. Step 4

   Place the pastry-lined pans on a baking tray and line with baking paper, then fill with pastry weights or uncooked rice. Blind bake for 10 minutes, then remove the baking paper and weights or rice and cook for a further 5 minutes until light golden. Remove from the oven and allow to cool.

5. Step 5

   Reduce the oven temperature to 160°C. Place all ingredients (except the chocolate) in a small saucepan and cook over low heat for about 6-8 minutes until thickened ? stir continuously with a wooden spoon to ensure eggs do not scramble. Strain mixture and use to fill cases. Bake for 10-12 minutes until set, then remove and cool completely.

6. Step 6

   To decorate, melt the dark chocolate in a small bowl over a saucepan of simmering water (don't let bowl touch water), then remove. When cool, transfer the chocolate to a piping bag fi tted with a small nozzle and write decoratively on top of each tart.

Note: You can make a piping bag out of an 24cm square of baking paper. Fold the square in half on the diagonal, then cut along the fold. Take one of the pieces, holding the point that is at the right angle, and bring the other two points towards it. Next, overlap the points until you form a cone shape. Hold together with your thumb and staple at the top end to secure. Place the cone in a cup to stabilise, then pour in melted chocolate. When you are ready to pipe, snip off a very small piece (1mm) at the end.