Poppy Seed Torte

Name: Poppy Seed Torte
Prep time: 3 h 35 min
Cook time: 3 h 35 min
Total time: 3 h 35 min
Yield: 10
Cuisine: Global
Ingredients: 3 Tbsps cornstarch; 1 large egg yolk; 4 larges egg yolks; 296 milliliters all-purpose flour, plus more for dusting; 118 milliliters cold heavy cream; 1 teaspoon finely grated lemon zest; 1 Tbsp poppy seeds; 0 teaspoons salt; 1 pinch Pinch of salt; 59 milliliters sugar; 118 milliliters sugar; 1 stick cold unsalted butter, cut into 1/2-inch pieces; 2 Tbsps unsalted butter; 1 teaspoon vanilla extract; 355 milliliters whole milk

Poppy Seed Torte might be just the dessert you are searching for. This recipe serves 10. Watching your figure? This vegetarian recipe has 323 calories, 5g of protein, and 20g of fat per serving. Head to the store and pick up lemon zest, butter, salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 3 hours and 35 minutes.

Instructions

Make the crust: Pulse the flour, sugar, lemon zest and salt in a food processor.

Ingredients you will need

Lemon Zest

Crust

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Add the butter and pulse until the mixture looks like coarse meal.

Ingredients you will need

Butter

Add the egg yolk and 2 tablespoons ice water; pulse until the dough begins to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day.

Ingredients you will need

Water

Egg Yolk

Dough

Wrap

Equipment you will use

Plastic Wrap

Lightly coat a 9-inch tart pan with a removable bottom with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Tart Form

Roll out the dough into a 10-inch round on a lightly floured surface. (If it gets too soft, return to the refrigerator until firm.) Ease the dough into the prepared pan and press into the bottom and up the sides, trimming any excess. Pierce the bottom all over with a fork. Refrigerate until firm, at least 1 hour or overnight.

Ingredients you will need

Dough

Roll

Equipment you will use

Frying Pan

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Put the tart pan on a baking sheet. Line the crust with foil, then fill with pie weights or dried beans.

Ingredients you will need

Dried Beans

Crust

Equipment you will use

Baking Sheet

Tart Form

Aluminum Foil

Transfer the baking sheet to the oven; bake until the crust edges are golden, about 20 minutes.

Ingredients you will need

Crust

Equipment you will use

Baking Sheet

Oven

Remove the foil and weights and continue baking until the crust is golden all over, 15 to 20 more minutes.

Ingredients you will need

Crust

Equipment you will use

Aluminum Foil

Transfer to a rack and let cool completely. (The tart shell can be made up to 1 day ahead.)

Whisk the sugar, egg yolks, cornstarch and salt in a bowl until combined.

Ingredients you will need

Corn Starch

Egg Yolk

Sugar

Salt

Equipment you will use

Whisk

Bowl

Heat the milk in a small saucepan over medium heat (do not boil). Gradually whisk half of the hot milk into the egg mixture, then pour back into the saucepan with the remaining milk and cook, whisking, until thick like pudding, about 4 minutes.

Ingredients you will need

Milk

Egg

Equipment you will use

Whisk

Sauce Pan

Whisk in the butter and vanilla.

Ingredients you will need

Vanilla

Butter

Equipment you will use

Whisk

Pour the filling through a fine-mesh sieve into a large bowl.

Equipment you will use

Sieve

Bowl

Let cool to room temperature, stirring frequently, about 30 minutes.

Beat the heavy cream with a mixer until soft peaks form. Gently fold the whipped cream and poppy seeds into the cooled filling. Spoon into the prepared crust and smooth the top. Cover loosely with plastic wrap and refrigerate until set, at least 3 hours or overnight.

Ingredients you will need

Whipped Cream