Poppy Seed Tart

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.

• Prep time: 40 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 589
• Protein: 14 g
• Carbs: 61 g
• Fat: 33 g

Ingredients

• 125 g Wheat flour ( sifted )
• 87.5 g Minimum butter sweet ( cold and diced )
• 90 g White sugar ( divided for dough and filling )
• 1.5 piece Egg ( whole )
• 100 g Poppy seed ( whole or ground )
• 250 ml Whole milk ( liquid )
• 30 g Durum wheat semolina ( fine )

Instructions

1. Dough preparation

   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. Cooking the filling

   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. Binding the mixture

   Remove from heat and let cool slightly. Incorporate the eggs one by one, whisking vigorously. The preparation should become shiny and supple.

4. Assembly and baking

   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.

Chef's tips

• 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.

Storage

Keep for 3 days in the refrigerator. Take it out 20 minutes before serving to regain the suppleness of the filling.