Caramelized Peanuts

Snack · Dessert

Caramelized Peanuts

Cook a measured sugar syrup, then stir in the peanuts. The coating first turns sandy before melting into caramel around the nuts.

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1 batch
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French-inspired

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Let the sandy stage happen

Keep stirring over controlled heat when the sugar crystallizes. The grains will gradually melt and color around the peanuts.

At the table

Cool completely, then break apart for snacking or a dessert garnish.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 125 g granulated sugar
  • 25 g water
  • 188 g unsalted raw shelled peanuts
  • 12.5 g unsalted butter

A few useful notes.

One batch uses about 188 g peanuts.

Use a candy thermometer for the syrup stage and utensils for spreading the hot coating.

The cooking plan

How to make Caramelized Peanuts.

  1. Line a heatproof tray with a silicone baking mat. Have the peanuts, butter and a heat-resistant spoon ready before starting.

  2. Put sugar and water in a heavy saucepan. Heat until dissolved, then cook the syrup to 115°C / 239°F, checking with a candy thermometer.

  3. Add peanuts and stir continuously over medium to medium-low heat. The sugar will turn grainy; keep stirring until it melts again and the peanuts are coated in golden caramel. Lower the heat if any patches darken too quickly.

  4. Remove from the heat and carefully stir in the butter. Spread on the prepared mat with the spoon or a spatula. Do not touch the hot caramel.

  5. Cool completely before breaking the nuts apart. Store only after the coating is fully cool and dry.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Caramelized Peanuts

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Peanuts coated in cooked sugar and finished with a little butter.
Print Recipe
Servings: 1 batch
Course: Dessert, Snack
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 125 g granulated sugar
  • 25 g water
  •  
    188 g unsalted raw shelled peanuts
  • 12.5 g unsalted butter

Equipment

Saucepan
Saucepan
Digital kitchen scale — equipment illustration
Kitchen scale
Candy and frying thermometer
Spatula
Stirring spoon
Stirring spoon
Silicone baking mat

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Line a heatproof tray with a silicone baking mat. Have the peanuts, butter and a heat-resistant spoon ready before starting.
  2. Put sugar and water in a heavy saucepan. Heat until dissolved, then cook the syrup to 115°C / 239°F, checking with a candy thermometer.
  3. Add peanuts and stir continuously over medium to medium-low heat. The sugar will turn grainy; keep stirring until it melts again and the peanuts are coated in golden caramel. Lower the heat if any patches darken too quickly.
  4. Remove from the heat and carefully stir in the butter. Spread on the prepared mat with the spoon or a spatula. Do not touch the hot caramel.
  5. Cool completely before breaking the nuts apart. Store only after the coating is fully cool and dry.

Notes

One batch uses about 188 g peanuts.
Use a candy thermometer for the syrup stage and utensils for spreading the hot coating.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Why does the sugar look sandy?

Crystallization is part of this method. Continue stirring over controlled heat until the grains melt into caramel.

When can I handle the nuts?

Wait until the caramel has cooled completely.

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Egg-Free Dark Chocolate Mousse

Dessert

Egg-Free Dark Chocolate Mousse

Bittersweet and unsweetened chocolates make the base for this egg-free mousse. Fold in softly whipped cream once the chocolate mixture is smooth and no longer hot.

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4 small servings
Cuisine
French-inspired

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Keep the cream softly whipped

Stop at soft peaks. Start by folding in a small spoonful to loosen the chocolate, then gently fold in the rest.

At the table

Spoon into four small glasses and chill until the mousse holds its shape.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 85 g bittersweet chocolate — about 64% cacao; chopped
  • 16 g unsweetened chocolate — 100% cacao; chopped
  • 44 g whole milk
  • 1 cup heavy cream — measured before whipping; cold

A few useful notes.

The cream is measured as liquid before whipping.

This recipe contains dairy but no eggs. The four small portions are a home serving suggestion.

The cooking plan

How to make Egg-Free Dark Chocolate Mousse.

  1. Put both chocolates in a dry heatproof bowl over a pan of barely simmering water, keeping the bowl clear of the water. Stir until melted, then remove the bowl.

  2. Warm the milk separately. Stir it gradually into the melted chocolate until the mixture is smooth. Let it cool until just lukewarm and still fluid.

  3. Whip the cold cream to soft peaks. Fold a small spoonful into the chocolate to loosen it, then gently fold in the remaining cream until no streaks remain.

  4. Divide among four small glasses. Cover and refrigerate promptly until set. Keep chilled until serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Egg-Free Dark Chocolate Mousse

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A chocolate mousse made with two dark chocolates, warm milk and softly whipped cream.
Print Recipe
Servings: 4 small servings
Course: Dessert
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    85 g bittersweet chocolate about 64% cacao; chopped
  •  
    16 g unsweetened chocolate 100% cacao; chopped
  •  
    44 g whole milk
  • 1 cup heavy cream measured before whipping; cold

Equipment

Mixer
Saucepan
Saucepan
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Put both chocolates in a dry heatproof bowl over a pan of barely simmering water, keeping the bowl clear of the water. Stir until melted, then remove the bowl.
  2. Warm the milk separately. Stir it gradually into the melted chocolate until the mixture is smooth. Let it cool until just lukewarm and still fluid.
  3. Whip the cold cream to soft peaks. Fold a small spoonful into the chocolate to loosen it, then gently fold in the remaining cream until no streaks remain.
  4. Divide among four small glasses. Cover and refrigerate promptly until set. Keep chilled until serving.

Notes

The cream is measured as liquid before whipping.
This recipe contains dairy but no eggs. The four small portions are a home serving suggestion.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Can I use only one type of chocolate?

The formula uses both bittersweet and unsweetened chocolate for its balance; use the listed amounts.

Why cool the chocolate before folding?

Hot chocolate can melt the whipped cream, while cold chocolate can become too stiff to fold smoothly.

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Vanilla Dark Chocolate Ganache

Dessert

Vanilla Dark Chocolate Ganache

Pour hot vanilla cream over finely chopped dark chocolate, then stir in butter until smooth. This is the firm ganache component, ready to chill or use in a separately prepared dessert.

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French-inspired

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Chop the chocolate finely

Small, even pieces melt more readily when the hot cream is poured over them.

At the table

Use as a firm filling or portion into a separate dessert while still workable.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 138 g dark chocolate — 70% cacao; finely chopped
  • 75 g heavy cream
  • 1/4 vanilla bean — split, seeds scraped
  • 15 g unsalted butter — softened

A few useful notes.

One batch uses about 138 g chocolate.

The ratio makes a firm ganache; this is not the separate egg-containing baked ganache.

The cooking plan

How to make Vanilla Dark Chocolate Ganache.

  1. Put the finely chopped chocolate in a heatproof bowl.

  2. Put cream, vanilla seeds and the scraped pod in a small saucepan. Heat just to a boil, then remove from the heat and lift out the pod.

  3. Pour the hot cream over the chocolate. Let it stand briefly to soften the pieces, then stir gently from the center outward until smooth.

  4. Add softened butter and stir until fully incorporated. Portion or use while workable, then cover and refrigerate promptly.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Vanilla Dark Chocolate Ganache

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A firm dark chocolate ganache made with vanilla-infused cream and softened butter.
Print Recipe
Servings: 1 batch
Course: Dessert
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    138 g dark chocolate 70% cacao; finely chopped
  • 75 g heavy cream
  •  
    ¼ vanilla bean split, seeds scraped
  • 15 g unsalted butter softened

Equipment

Saucepan
Small Saucepan
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Put the finely chopped chocolate in a heatproof bowl.
  2. Put cream, vanilla seeds and the scraped pod in a small saucepan. Heat just to a boil, then remove from the heat and lift out the pod.
  3. Pour the hot cream over the chocolate. Let it stand briefly to soften the pieces, then stir gently from the center outward until smooth.
  4. Add softened butter and stir until fully incorporated. Portion or use while workable, then cover and refrigerate promptly.

Notes

One batch uses about 138 g chocolate.
The ratio makes a firm ganache; this is not the separate egg-containing baked ganache.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Which chocolate should I use?

Use dark chocolate around 70% cacao, finely chopped.

Does this contain eggs?

No. This ganache uses chocolate, cream, vanilla and butter.

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Brown Butter Chocolate Soufflé

Dessert

Brown Butter Chocolate Soufflé

Brown butter coats the baking dish rather than the chocolate mixture. Whipped egg whites lift a base of bittersweet chocolate and cocoa, with optional rum for the finish.

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6 servings
Cuisine
French-inspired

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Prepare the dish before the batter

Chill the buttered, sugared dish while making the chocolate mixture. Once the whites are folded in, get the soufflé into the hot oven promptly.

At the table

Dust with powdered sugar and spoon into bowls with a little cream.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/2 cup unsalted butter
  • 56 g superfine sugar — for coating; about 1/4 cup for the base batch
  • 75 g superfine sugar — for egg whites; about 1/3 cup for the base batch
  • 1 tbsp superfine sugar — approximately, for sprinkling on top
  • 3.5 oz bittersweet chocolate — 70% cacao; chopped
  • 1/2 cup heavy cream — plus more to serve
  • 3 large eggs — separated; at room temperature for mixing
  • 50 g Dutch-process cocoa powder — about 1/2 cup for the base batch
  • 1 tbsp dark rum — optional
  • 1/2 tsp Diamond Crystal kosher salt — or half as much Morton
  • 1/4 tsp cream of tartar
  • 1/2 cup hot water
  • powdered sugar — to finish

A few useful notes.

The base batch serves about 6–8; the serving control starts at 6. Use a 1 1/2-quart soufflé dish for this batch.

Larger batches need appropriately sized separate dishes; do not simply fill the same dish more deeply.

No flour is added, but check ingredient labels if avoiding gluten.

The cooking plan

How to make Brown Butter Chocolate Soufflé.

  1. Chill a 1 1/2-quart soufflé dish. Melt butter in a small skillet over medium heat, swirling, until the milk solids brown, about 4 minutes. Pour into a heatproof bowl and refrigerate for about 20 minutes, until opaque but still spreadable.

  2. Brush all the brown butter over the bottom and sides of the chilled dish, right to the rim. Add the coating sugar and turn the dish to cover evenly, tapping out excess. Refrigerate while preparing the batter.

  3. Heat oven to 475°F with a rack in the middle. Put chopped chocolate in a heatproof bowl. Warm the measured cream until steaming, pour over chocolate and stir occasionally until melted and smooth, about 5 minutes. Whisk in yolks one at a time.

  4. Stir cocoa, optional rum, kosher salt and hot water together until smooth. Whisk into the chocolate mixture.

  5. With an electric mixer, beat egg whites, cream of tartar and their measured superfine sugar until glossy and holding firm peaks, about 5–7 minutes. Stop before the foam becomes dry or grainy.

  6. Gently fold the chocolate mixture into the whites until just combined. Transfer to the prepared dish and sprinkle with the separate tablespoon sugar.

  7. Bake for about 25–30 minutes, until risen, the top has darkened slightly and the center reaches 160°F. Dust with powdered sugar and serve immediately with cream.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Brown Butter Chocolate Soufflé

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A flourless chocolate soufflé baked in a brown-buttered, sugar-coated dish and served straight from the oven.
Print Recipe
Servings: 6 servings
Course: Dessert
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • ½ cup unsalted butter
  •  
    56 g superfine sugar for coating; about 1/4 cup for the base batch
  •  
    75 g superfine sugar for egg whites; about 1/3 cup for the base batch
  •  
    1 tbsp superfine sugar approximately, for sprinkling on top
  •  
    3.5 oz bittersweet chocolate 70% cacao; chopped
  • ½ cup heavy cream plus more to serve
  • 3 large eggs separated; at room temperature for mixing
  •  
    50 g Dutch-process cocoa powder about 1/2 cup for the base batch
  •  
    1 tbsp dark rum optional
  •  
    ½ tsp Diamond Crystal kosher salt or half as much Morton
  •  
    ¼ tsp cream of tartar
  •  
    ½ cup hot water
  •  
    powdered sugar to finish

Equipment

Mixer
Large skillet
Soufflé dish
Digital kitchen scale — equipment illustration
Kitchen scale
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Pastry brush
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Chill a 1 1/2-quart soufflé dish. Melt butter in a small skillet over medium heat, swirling, until the milk solids brown, about 4 minutes. Pour into a heatproof bowl and refrigerate for about 20 minutes, until opaque but still spreadable.
  2. Brush all the brown butter over the bottom and sides of the chilled dish, right to the rim. Add the coating sugar and turn the dish to cover evenly, tapping out excess. Refrigerate while preparing the batter.
  3. Heat oven to 475°F with a rack in the middle. Put chopped chocolate in a heatproof bowl. Warm the measured cream until steaming, pour over chocolate and stir occasionally until melted and smooth, about 5 minutes. Whisk in yolks one at a time.
  4. Stir cocoa, optional rum, kosher salt and hot water together until smooth. Whisk into the chocolate mixture.
  5. With an electric mixer, beat egg whites, cream of tartar and their measured superfine sugar until glossy and holding firm peaks, about 5–7 minutes. Stop before the foam becomes dry or grainy.
  6. Gently fold the chocolate mixture into the whites until just combined. Transfer to the prepared dish and sprinkle with the separate tablespoon sugar.
  7. Bake for about 25–30 minutes, until risen, the top has darkened slightly and the center reaches 160°F. Dust with powdered sugar and serve immediately with cream.

Notes

The base batch serves about 6–8; the serving control starts at 6. Use a 1 1/2-quart soufflé dish for this batch.
Larger batches need appropriately sized separate dishes; do not simply fill the same dish more deeply.
No flour is added, but check ingredient labels if avoiding gluten.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Does the brown butter go into the batter?

It coats the soufflé dish; the chocolate base is made separately.

Can I wait before serving?

Serve straight from the oven. A soufflé settles as it stands.

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Miso Double-Chocolate Macadamia Cookies

Dessert

Miso Double-Chocolate Macadamia Cookies

Brown the butter and toast the nuts before mixing this dough. Miso brings a savory edge to two kinds of chocolate, with a short chill to firm the dough before scooping.

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Yield
10 cookies
Cuisine
Japanese-American-inspired

Bring it to the table

Chill before portioning

The dough needs at least 30 minutes in the refrigerator after mixing. Leave space between the large scoops for spreading.

At the table

Cool on a rack before serving.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 156 g all-purpose flour — about 1 1/4 cups for the base batch
  • 1/2 tsp baking soda
  • 3/4 cup macadamia nuts
  • 1/2 cup butter
  • 100 g dark brown sugar
  • 50 g granulated sugar
  • 2 tbsp white miso
  • 1 tsp Diamond Crystal kosher salt — or half as much Morton
  • 1 large egg — at room temperature for mixing
  • 1 tsp vanilla extract
  • 1/2 cup semisweet or bittersweet chocolate chips
  • 1/2 cup white chocolate chips
  • flaky salt — to finish

A few useful notes.

The base batch makes about 10–12 large cookies; the yield control starts at 10.

The flour volume is a base-batch reference. Use the gram amount for scaling.

The cooking plan

How to make Miso Double-Chocolate Macadamia Cookies.

  1. Whisk flour and baking soda in a bowl. Toast macadamias in a dry skillet over medium-low heat for about 5 minutes, stirring. Cool briefly and chop coarsely.

  2. Melt butter in a small saucepan and cook, stirring, until the milk solids brown and smell nutty, about 4 minutes. Pour into a heatproof mixing bowl and cool for 1 minute.

  3. Whisk both sugars, miso and kosher salt into the butter. Whisk in egg and vanilla until combined.

  4. Fold in the flour mixture in two or three additions. Fold in nuts and both kinds of chocolate. Cover and refrigerate for at least 30 minutes.

  5. Heat oven to 350°F with racks in the upper and lower thirds. Line two baking sheets. Scoop about 3 tablespoons dough per cookie, leaving at least 2 inches between portions. Sprinkle with flaky salt.

  6. Bake for 14–16 minutes, rotating and switching trays halfway through, until the edges are set. Gently press the warm tops with a spatula if needed to flatten. Cool on the trays for 5–10 minutes, then transfer to a rack.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Miso Double-Chocolate Macadamia Cookies

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Brown-butter cookies with white miso, macadamias and dark and white chocolate chips.
Print Recipe
Servings: 10 cookies
Course: Dessert
Cuisine: Japanese-American-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 156 g all-purpose flour about 1 1/4 cups for the base batch
  •  
    ½ tsp baking soda
  •  
    ¾ cup macadamia nuts
  • ½ cup butter
  •  
    100 g dark brown sugar
  • 50 g granulated sugar
  •  
    2 tbsp white miso
  •  
    1 tsp Diamond Crystal kosher salt or half as much Morton
  • 1 large egg at room temperature for mixing
  • 1 tsp vanilla extract
  •  
    ½ cup semisweet or bittersweet chocolate chips
  •  
    ½ cup white chocolate chips
  •  
    flaky salt to finish

Equipment

Saucepan
Small Saucepan
Large skillet
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Rimmed baking sheet
Wire rack
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Whisk flour and baking soda in a bowl. Toast macadamias in a dry skillet over medium-low heat for about 5 minutes, stirring. Cool briefly and chop coarsely.
  2. Melt butter in a small saucepan and cook, stirring, until the milk solids brown and smell nutty, about 4 minutes. Pour into a heatproof mixing bowl and cool for 1 minute.
  3. Whisk both sugars, miso and kosher salt into the butter. Whisk in egg and vanilla until combined.
  4. Fold in the flour mixture in two or three additions. Fold in nuts and both kinds of chocolate. Cover and refrigerate for at least 30 minutes.
  5. Heat oven to 350°F with racks in the upper and lower thirds. Line two baking sheets. Scoop about 3 tablespoons dough per cookie, leaving at least 2 inches between portions. Sprinkle with flaky salt.
  6. Bake for 14–16 minutes, rotating and switching trays halfway through, until the edges are set. Gently press the warm tops with a spatula if needed to flatten. Cool on the trays for 5–10 minutes, then transfer to a rack.

Notes

The base batch makes about 10–12 large cookies; the yield control starts at 10.
The flour volume is a base-batch reference. Use the gram amount for scaling.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Why chill the dough?

Chilling firms the butter-rich dough so it can be portioned into large scoops.

How large are the cookies?

Use approximately 3 tablespoons dough per cookie and leave room for spreading.

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Lemon Tart with Poppy Seed Shortbread Crust

Dessert

Lemon Tart with Poppy Seed Shortbread Crust

The crust and filling both come together in the food processor. Freeze the pressed-in shell briefly, bake it until lightly golden, then add the lemon filling and finish at a lower temperature.

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Yield
8 servings
Cuisine
European-inspired

Bring it to the table

Chill the pressed crust before baking

Press the crumbly dough evenly across the base and sides of the tart pan, then freeze it until firm. This gives the shell a head start before the filling is added.

At the table

Let the tart cool before slicing. Dust with powdered sugar just before serving.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 188 g all-purpose flour
  • 37 g powdered sugar
  • 2 tbsp poppy seeds
  • 1/2 tsp Diamond Crystal kosher salt — or use half as much Morton kosher salt
  • 1/2 cup unsalted butter — chilled and cut into pieces
  • 1 large egg yolk
  • 1 large lemon — zest only
  • 250 g granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1/2 cup unsalted butter — melted and slightly cooled
  • 1/3 cup lemon juice
  • 1/2 tsp Diamond Crystal kosher salt — or use half as much Morton kosher salt
  • 2 tbsp all-purpose flour
  • powdered sugar — to finish

A few useful notes.

The base batch makes about 8–10 portions in a 9-inch removable-base tart pan. The serving control starts at 8.

Use the separate egg yolks and butter measures for crust and filling at their specified stages.

The cooking plan

How to make Lemon Tart with Poppy Seed Shortbread Crust.

  1. Heat the oven to 325°F with a rack in the middle. Pulse the crust flour, powdered sugar, poppy seeds and crust salt in a food processor. Add the cold butter and pulse until crumbly, then add the crust yolk and pulse just until combined.

  2. Press the dry, crumbly dough firmly over the base and up the sides of a 9-inch tart pan with a removable base. Freeze for about 30 minutes, until firm. Wipe out the processor.

  3. Bake the crust for 25–30 minutes, until barely golden. Cool slightly on a rack and lower the oven to 300°F.

  4. Rub the lemon zest into the filling sugar with your fingers until fragrant and lightly clumped. Put into the processor with the eggs, filling yolk, melted butter, lemon juice and filling salt. Process until smooth, then pulse in the filling flour just to combine.

  5. Put the pan with its crust on the oven rack before pouring in the filling, so you do not need to carry a very full tart across the kitchen. Bake for 45–50 minutes, until the filling is just set with only a slight wobble in the center and the crust edges are golden.

  6. Cool on a rack before slicing. Refrigerate if preparing ahead, and add powdered sugar only just before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Lemon Tart with Poppy Seed Shortbread Crust

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A lemon custard tart in a press-in poppy seed shortbread crust, finished with powdered sugar.
Print Recipe
Servings: 8 servings
Course: Dessert
Cuisine: European-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Crust
  • 188 g all-purpose flour
  •  
    37 g powdered sugar
  •  
    2 tbsp poppy seeds
  •  
    ½ tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
  • ½ cup unsalted butter chilled and cut into pieces
  •  
    1 large Egg yolks
Filling
  • 1 large lemon zest only
  • 250 g granulated sugar
  • 2 large eggs
  •  
    1 large Egg yolks
  • ½ cup unsalted butter melted and slightly cooled
  • ⅓ cup lemon juice
  •  
    ½ tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
  • 2 tbsp all-purpose flour
To finish
  •  
    powdered sugar to finish

Equipment

Tart pan — equipment illustration
Tart pan
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Wire rack
Food processor
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 325°F with a rack in the middle. Pulse the crust flour, powdered sugar, poppy seeds and crust salt in a food processor. Add the cold butter and pulse until crumbly, then add the crust yolk and pulse just until combined.
  2. Press the dry, crumbly dough firmly over the base and up the sides of a 9-inch tart pan with a removable base. Freeze for about 30 minutes, until firm. Wipe out the processor.
  3. Bake the crust for 25–30 minutes, until barely golden. Cool slightly on a rack and lower the oven to 300°F.
  4. Rub the lemon zest into the filling sugar with your fingers until fragrant and lightly clumped. Put into the processor with the eggs, filling yolk, melted butter, lemon juice and filling salt. Process until smooth, then pulse in the filling flour just to combine.
  5. Put the pan with its crust on the oven rack before pouring in the filling, so you do not need to carry a very full tart across the kitchen. Bake for 45–50 minutes, until the filling is just set with only a slight wobble in the center and the crust edges are golden.
  6. Cool on a rack before slicing. Refrigerate if preparing ahead, and add powdered sugar only just before serving.

Notes

The base batch makes about 8–10 portions in a 9-inch removable-base tart pan. The serving control starts at 8.
Use the separate egg yolks and butter measures for crust and filling at their specified stages.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Is the crust rolled out?

No. Press the crumbly dough directly into the pan, then freeze it until firm before baking.

When is the filling done?

It should be set around the edges with only a slight wobble at the center when the pan is gently moved.

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