Poppy Tart
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 300 grams flour
- 200 g butter
- 100 g suar
- 3 egg (s), separated
- 1 teaspoon Baking powder
- 100 g jam, strawberry
For the filling:
- 500 g poppy seeds, round
- 250 ml milk
- 100 g breadcrumbs
- 200 g suar
- 2 lemon (s), the zest, grated
- 1 point vanilla sugar
For covering:
- 4 egg (s), separated
- 150 grams sugar
- 200 g flour
- 50 g butter
For decoration:
- 2 tablespoon powdered sugar
Print Recipe
Pin Recipe Instructions
- Dough preparation:
- Mix the butter with sugar and egg yolks until frothy. Fold in the flour and baking powder. Beat the egg whites until stiff and fold into the flour mixture. Place in a large, greased and floured tart pan and bake at 180 ° for about 30 minutes. Let cool and brush with the strawberry jam.
- Preparation of the filling:
- Finely grind the poppy seeds. Bring milk and sugar to the boil, add poppy seeds, breadcrumbs, lemon zest and vanilla sugar and simmer on reduced heat for about 30 minutes. Let cool and apply to the tart base.
- Dough lid preparation:
- Mix egg yolks with sugar until frothy. Beat egg whites until stiff. Continue beating in the water bath, adding flour and melted butter in portions. Pour the whole thing over the poppy seeds and bake at 170 degrees for about 25 minutes until golden.
- Garnish with powdered sugar.
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