Nov 7

Poppy Seed Tart

Poppy Seed Tart

Poppy seed tart with delicious poppy seeds filling is ideal for breakfast or dinner, or as a sweet treat after lunch. I'm one of those people who adore poppies. You can make the dough and filling one day before and tomorrow take it out 1-2 hours earlier. The cake is according to my recipe and I always stick to this recipe of mine and the dough always works! In Italy, there is nowhere to buy poppy seeds. I regularly bring them from Serbia, since in my country poppy seed cakes and strudels are consumed a lot, and pasta is also eaten if you want to make something sweet on the fly. So that's exactly what I miss here😃. This is my personal recipe and I believe that you will like it and that you will make this dessert more than once if you like this filling. The filling is wonderful, and the dough is soft and crispy! Follow the recipe and enjoy!

Ingredients: simple, total time: 65 minute standing time dough 40 min. 10 serving

Shortcrust pastry:

500 g of flour 00+ 1 Tbsp for the work surface
2 whole eggs/room temperature
1 egg yolk/ room temperature
150 g of butter/at room temperature in thin pieces
100 g of granulated sugar
1 tsp of baking powder: 5 g
pinch of salt
1 lemon peel/grated
1 tsp vanilla extract
Mold tart 26-28 cm

Filling:

250 g of poppy seeds/ ground
100 g of granulated sugar
1 bag vanilla sugar/ 10 g
230 ml of milk
1/2 lemon zest/ grated
1 egg/ scrambled

and:

1 egg yolk
50 ml milk
powdered sugar for sprinkling

Preparation:

Dough:

Pour the butter and sugar into a deep plastic bowl, beat well with a mixer until the mixture becomes compact, add eggs, egg yolk, a pinch of salt, grated lemon peel, vanilla extract and mix again.
After that, put the mixer attachment for a stronger dough on the mixer.
Gradually add flour mixed with baking powder, stir until the mixture becomes compact, and then proceed to mix with your hands on the floured surface of the worktop.
The dough must be compactly even and smooth.
Then make a ball of dough and wrap it in nylon foil and let it stand for 40 minutes in the fridge.
During that time, prepare the filling

Filling:

Pour milk, sugar, vanilla sugar and grated lemon peel into a small saucepan, cook on a low, moderate heat.
In another deep bowl, beat 2 eggs well.
When the milk has warmed up, pour gradually milk in a thin stream in scrambled eggs, mix with hand whisk, you must get smooth cream.
Then add ground poppy seeds, stir until you get a uniform filling.
Transfer to a sauce pan, heat over low-moderate heat.
The filling must not be very thick.
After boiling, cook for another 2-3 minutes. Set aside for cooling.

Processing:

Take a round mold of 26-28 cm, coat it with butter and flour, evenly. Shake off excess flour.
Take the dough out of the fridge, put a baking paper on the work surface, add the dough.
On top of the dough, add again baking paper.
With the help of a rolling pin, roll out the dough to a thickness of 7 mm.
When the dough is ready, separate the paper from the surface of the dough, transfer it to the mold with the help of another paper.
After that, remove the paper, start forming the dough into a mold.
Stick the dough to the edges of the mold with your hands, press it gently by hand from all sides evenly. You can also use a fork.
Remove the excess dough from the edges of the mold with the help of a knife.
Prick the dough with a fork, without edges.
Pour the prepared cold filling with poppy seeds over the dough, smooth it well.
Make a ball again from the rest of the dough, roll it out with a rolling pin, cut it into strips up to 1-1.5 cm thick.
Arrange the strips diagonally, like the second row, one over the other.
Or you can make a circle and use small molds like I did to make indented forms. It is also nice decoration, and it will be ready faster.
Preheat the oven to 180 °C.
During this time, if desired, with the help of a brush spread the strips with 1 beaten egg yolk and milk. I do this regularly, it gives a pleasant color to this pie. You can also work with beaten white of 1 egg, that's what I did.
Bake the cake in an oven heated to 180 °C for 25-30 minutes, on the middle rack with a fan.
Turn the mold from time to time in the oven while it is baking.
Put aluminum foil as needed, if your oven is working harder, 15 minutes before the end.
The cake must get an impressive golden yellow-brown color.
Leave the finished cake to cool in the oven with wide door open, covered.
Cooled cake, sprinkled with powdered sugar, as you like. Then cut into slices.

Buon appetito!

NOTE:

If you work in a larger mold like I do 28 cm, you will have to grow the dough to 4 mm. That's what I did, it's ideal for a 26, 27 cm mold, it won't bother you, it'll just taste better, more filling and less dough.
I kept the dough overnight and also made the filling, so I postponed making this cake for the next day.
Keep tart pie in a dry place covered with a clean cloth until 5 days.
If you made this cake, feel free to post pictures or a comment