Poppy Seed Tart

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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.

Poppy Seed Tart
  • 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
Poppy Seed Filling
  • 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
  1. Mix Greek yoghurt, sugar, oil and salt.

  2. Add flour and baking powder to the yoghurt and knead to a dough.

  3. Place in fridge for about half an hour.

Poppy Seed Filling
  1. Fill milk, butter and salt in a pot and warm.

  2. Add semolina and sugar and bring to boil to a porridge.

  3. Remove from fire and add poppy seed and grated lemon peel.

  4. When it is cooled down a bit, stirr in eggs.

  1. Roll out the dough on a floured surface.

  2. Put dough in greased tart form. (26cm)

  3. Spread poppy seed filling on dough.

  4. Bake in preheated oven at 180° C for about 30 minutes.

  5. Leave to cool down completely.

  1. Whisk egg white and 30g sugar in a bowl until stiff.

  2. In the meantime bring water and 130g sugar to boil. (in a small pot) Let boil for 3 minutes from boiling point.

  3. Pour the syrup (water-sugar-mix) slowly in the meringue while mixing.

  4. Mix for some more minutes until it is cooled down a bit.

  5. Pipe the meringue with a pipping bag on the tart.

  6. Flambé the tips with a Bunsen burner.

Enjoy baking!
Maggi & Familie

3 replies

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