Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place 1 tbs of warm water in a small bowl. Sprinkle over the gelatine.
Step 2
Combine the cream, lemon rind, sugar, vanilla and milk in a medium saucepan over low heat. Bring to a simmer. Remove from heat. Add the gelatine mixture to the cream mixture and stir until the gelatine dissolves. Set aside to cool slightly. Strain through a fine sieve into a bowl. Add the lemon curd and stir to combine.
Step 3
Place the tart shells on a serving plate. Carefully pour the lemon mixture evenly among tart shells. Place in the fridge for 1 hour or until set.
Step 4
Use an electric mixer to whisk the extra cream in a bowl until soft peaks form. Spoon cream evenly over tarts. Top with passionfruit pulp and nougat. Sprinkle with pistachio to serve.
/Jun20_Lemon-Poppyseed-Cake-480x288.jpg)
