Poppy seed and vanilla tart

Name: Poppy seed and vanilla tart - Ruxandra O.
Ingredients: Shortcrust pastry: 180 g flour; 2 teaspoons baking powder; 65 g butter; 65 g sugar; 1 egg; 1 pinch of salt. Poppy seed cream: 800 ml milk; 65 g semolina; 150 g poppy seeds; 4 tablespoons sugar; 50 g butter; ~ 30 g raisins (optional); rum essence. Vanilla cream: 250 ml milk; 20 g starch; 60 g sugar; 60 g butter; 2 eggs; vanilla essence.

Dessert - Poppy seed and vanilla tart by Ruxandra O. - Recipia

Poppy Seed and Vanilla Tart – a dessert that combines the delicate nature of the crust with the intense flavors of poppy seeds and the smoothness of vanilla cream. This recipe will not only delight your taste buds but also make a perfect gift for your loved ones, especially after a busy week. I invite you to discover this delicious recipe, step by step, and enjoy every stage of its preparation. Preparation time: 30 minutes Baking time: 40-50 minutes Total time: 1 hour and 20 minutes Servings: 8-10 Ingredients For the shortcrust pastry: - 180 g flour - 2 teaspoons baking powder - 65 g butter (preferably at room temperature) - 65 g sugar - 1 egg - A pinch of salt For the poppy seed cream: - 800 ml milk - 65 g semolina - 150 g poppy seeds - 4 tablespoons sugar - 50 g butter - ~30 g raisins (optional, but recommended for added flavor) - Rum essence (to taste) For the vanilla cream: - 250 ml milk - 20 g cornstarch - 60 g sugar - 60 g butter - 2 eggs - Vanilla essence (to taste) A Brief History Poppy Seed and Vanilla Tart is a traditional dessert that combines simple yet flavorful ingredients, being quite popular in various forms over time. Poppy seeds, with their distinct flavor and crunchy texture, have been used for centuries in both sweet and savory dishes. This tart recipe is perfect for serving on special occasions or simply to treat yourself at the end of a long day. Step by Step 1. Preparing the shortcrust pastry: - In a large bowl, combine the flour with the baking powder and salt. Mix the dry ingredients well to ensure an even distribution. - Add the diced butter and sugar. Using your fingers or a pastry cutter, rub the ingredients together until the mixture resembles coarse flour. - Incorporate the egg and mix until you obtain a smooth dough. If the dough is too crumbly, add a tablespoon of milk to bind it better. - Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for about an hour. This step is essential for achieving a flaky crust. 2. Preparing the poppy seed cream: - In a saucepan, bring the milk to a boil along with the sugar. Be sure to stir constantly to prevent sticking. - Once the milk starts to boil, add the semolina and poppy seeds. Cook the mixture, stirring continuously, until it thickens. - Remove from heat and add the butter, stirring until well combined. After the cream has cooled slightly, fold in the raisins and rum essence. These will add a sweet and aromatic touch to the dish. 3. Preparing the vanilla cream: - In another bowl, mix the cornstarch with 4-5 tablespoons of cold milk until completely dissolved. - In a saucepan, bring the remaining milk and sugar to a boil. When it starts to boil, add the cornstarch mixture and stir vigorously until the cream thickens. - Remove from heat, add the butter, and mix until melted. Once cooled, add the egg yolks and mix well. - Beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the vanilla cream, mixing lightly to avoid deflating. Finally, add the vanilla essence. 4. Assembling the tart: - Preheat the oven to 180 degrees Celsius. - Remove the dough from the refrigerator and roll it out evenly in a buttered tart pan, making sure to raise the dough along the edges of the pan. - Pour the poppy seed cream over the rolled-out dough and smooth it out. - Then add the vanilla cream, ensuring it is evenly distributed over the poppy seed cream. 5. Baking: - Place the tart in the preheated oven and bake for 40-50 minutes. Don’t worry if the center seems a bit soft; the tart will firm up as it cools. - Once baked, remove the tart from the oven and let it cool completely before slicing. Useful Tips - Texture monitoring: When preparing the poppy seed cream, make sure to stir constantly to avoid lumps. The final texture should be creamy and smooth. - Perfect dough: To achieve a flaky and light dough, avoid over-kneading it. The key is to work it just enough to combine. - Serving: Poppy Seed and Vanilla Tart can be served plain or with a berry sauce for a delicious contrast of flavors. A scoop of vanilla ice cream alongside a slice of tart will elevate the dessert to a true delicacy. - Variations: You can experiment with different types of nuts or seeds in the poppy seed cream. For example, adding ground walnuts will give an interesting texture. Nutritional Information Each serving of poppy seed and vanilla tart contains approximately: - Calories: 320 kcal - Protein: 7 g - Fat: 15 g - Carbohydrates: 42 g This dessert is not only delicious but also packed with nutrients thanks to the poppy seeds, which are a rich source of calcium, magnesium, and antioxidants. Frequently Asked Questions - Can I use other types of poppy seeds? Yes, you can experiment with white poppy seeds or various seed combinations. Each will add a unique note to the dessert. - How can I store the tart? The tart keeps well in the refrigerator for 3-4 days, covered with plastic wrap to prevent drying out. - Is this dessert suitable for vegans? You can adapt the recipe by using vegan butter and replacing the eggs with a binding agent like banana puree or a mixture of flaxseeds and water. So, don’t hesitate to try this poppy seed and vanilla tart recipe! It’s a perfect choice for any occasion and will surely be appreciated by everyone who tastes it. Happy cooking and indulging!

Poppy seed and vanilla tart

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