Lemon-Poppy Seed Tarts

These no-bake tarts come together in a blender and chill in the fridge. Instant vanilla pudding gets blended with skim milk, poppy seeds, and fresh lemon zest, then poured straight into individual graham cracker shells. A dollop of lemon-spiked whipped topping goes on just before serving.

The poppy seeds do double duty here. They add a gentle nutty crunch to the smooth pudding filling and give each tart those signature speckled looks that make lemon poppy seed anything instantly recognizable.

Using skim milk and low-fat whipped topping keeps these lighter than most tart recipes without sacrificing the creamy texture. The lemon zest is doing the heavy flavor lifting, so you don’t miss the extra fat.

Kitchen Tips

• Blend the pudding mixture just until the powder is moistened and incorporated. Over-blending makes it set too fast and you’ll be fighting to pour it into the shells.
• Chill for at least 45 minutes for a firm set. The pudding needs time to thicken properly in the crusts.
• Add the whipped topping right before serving, not during the chill time. It stays fluffy and distinct as its own layer that way.
• Zest the lemon with a microplane for fine, even shreds. Chunky zest in the whipped cream is unpleasant to bite into.

Variations

• Use chocolate pudding mix instead of vanilla for a chocolate lemon poppy seed tart.
• Swap graham cracker shells for shortbread tart shells for a butterier, more cookie-like base.
• Add a thin layer of lemon curd between the crust and pudding for a more intense lemon punch.