Poppy seed tart
Poppy! Poppy! I could eat it so warm, but I still need to leave the cream for the cake !!!
Preparation steps
- Dough / Crispy dough Slowly mix the almond flour, eggs and sugar with the dough attachment! Add sifted flour, salt and softened butter, and mix briefly until a uniform mixture is obtained. When done wrap in foil and refrigerate for a couple of hours.
- When the dough is ready to form, roll it out to 5mm thick, roll it over the mold and lightly press it into the mold with your hands. Prick the bottom of the dough with a fork. I use a hoop (ring) as a mold, so it’s easy to take out the tart when it’s baked. If you are using a mold with a bottom, put baking paper on it, but leave the paper larger to make it easier for you to take out the tart when it is done. If using a hoop / ring, place it on baking paper and coat it with butter.
- Poppy cream Put the cream with the sugar and vanilla to boil, when the cream boils, take out the vanilla, add the poppy and cook more, stirring constantly. You can also use vanilla extract instead of vanilla.
- Pour the cream onto the dough and place in a preheated oven at 160 * C / 40min.
- Leave the tart to cool completely, you can put it in the fridge before taking it out of the mold.
