Poppy Seed Tart
I love this poppy seed tarte!!
It consists of a fine yoghurt base with a great layer of poppies on top. As topping we have the tasty meringue spots.
Simply heavenly!
Meanwhile I have baked this poppy seed tart several times and it has grown very popular.
Besides the Strawberry Semolina Tart, this is currently my favourite.
- 150 g Greek yoghurt (nature with 10% fat)
- 50 g sugar
- 2 tbsp oil
- a pinch of salt
- 1 tsp baking powder
- 200 g flour
- 500 ml milk
- 40 g butter
- a pinch of salt
- 60 g semolina
- 60 g sugar
- 300 g grinded poppy seeds
- some grated lemon peel
- 3 eggs
- 2 egg white
- 30 g sugar
- a pinch of salt
- 50 ml water
- 130 g sugar
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Mix Greek yoghurt, sugar, oil and salt.
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Add flour and baking powder to the yoghurt and knead to a dough.
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Place in fridge for about half an hour.
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Fill milk, butter and salt in a pot and warm.
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Add semolina and sugar and bring to boil to a porridge.
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Remove from fire and add poppy seed and grated lemon peel.
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When it is cooled down a bit, stirr in eggs.
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Roll out the dough on a floured surface.
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Put dough in greased tart form. (26cm)
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Spread poppy seed filling on dough.
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Bake in preheated oven at 180° C for about 30 minutes.
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Leave to cool down completely.
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Whisk egg white and 30g sugar in a bowl until stiff.
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In the meantime bring water and 130g sugar to boil. (in a small pot) Let boil for 3 minutes from boiling point.
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Pour the syrup (water-sugar-mix) slowly in the meringue while mixing.
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Mix for some more minutes until it is cooled down a bit.
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Pipe the meringue with a pipping bag on the tart.
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Flambé the tips with a Bunsen burner.
Enjoy baking!
Maggi & Familie
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