Poppy Seed Tart
Ingredients
- 125 gWheat flour (sifted)
- 87.5 gUnsalted butter (cold and diced)
- 90 gWhite sugar (divided for dough and filling)
- 1.5 pcEgg (whole)
- 100 gPoppy seed (whole or ground)
- 250 mlWhole milk (liquid)
- 30 gDurum wheat semolina (fine)
Method
A dense and creamy black filling nestled in a shortcrust pastry that snaps under the tooth. The aroma of toasted seeds and warm butter emerges as the crust browns in the oven.
- 1
Rub the flour with the cold diced butter using your fingertips until sandy. Add the sugar and egg. Work quickly to form a smooth ball. Wrap and chill for 30 minutes to let the gluten relax.
- 2
In a saucepan, bring the milk to a boil with the sugar and butter. Pour in the poppy seeds and semolina. Stir constantly over low heat until the mixture thickens and coats the wooden spoon.
- 3
Remove from heat and let cool slightly. Incorporate the eggs one by one, whisking vigorously. The preparation should become shiny and supple.
- 4
Roll out the dough to 3mm thickness and line a tin. Pour in the poppy filling. Bake at 180°C. The tart is ready when the pastry is golden and the center of the filling is firm to the touch.
Frequently asked questions
How do you get this dish right?
- For a finer texture, grind the poppy seeds before cooking them in the milk.
- Let the tart cool completely before slicing; the filling needs to set so it doesn't run.
How long does this dish keep?
Keep for 3 days in the refrigerator. Take it out 20 minutes before serving to regain the suppleness of the filling.
