Poppy Seed Tart
A simple custard-filled tart with a delicate crunch and flavor from poppy seeds.
Servings: 10
Equipment
Ingredients
For the Crust
- 1 recipe sweet pastry dough, pre-baked in a 9-inch fluted tart pan with removable bottom
For the Filling
- ½ cup granulated sugar
- 4 extra-large egg yolks
- 3 tablespoons cornstarch
- ⅕ teaspoon Kosher salt
- 1 ½ cups whole milk
- 2 tablespoons (1 ounce) unsalted butter
- 1 teaspoon pure vanilla extract
- ½ cup cold heavy cream
- 1 tablespoon poppy seeds
For the Topping
- ½ cup cold heavy cream
- 1 tablespoon granulated sugar
Instructions
For the Filling
- In a medium bowl, whisk together the sugar, yolks, cornstarch, and salt. In a small saucepan over medium heat, warm the milk (do not bring to a boil). Gradually whisk half of the hot milk mixture into the sugar mixture, then pour the sugar/milk mixture back into the saucepan with the remaining milk and cook, whisking constantly, until thick like pudding. Remove from the heat and whisk in the butter and vanilla. Pour the filling through a fine-mesh sieve set over a large bowl. Let cool to room temperature, stirring frequently, about 30 minutes.
- Using a whisk or hand-held mixer, beat the cream until soft peaks form. Gently fold the whipped cream and the poppy seeds into the cooled filling. Spoon the filling into the cooled crust, smoothing the top. Loosely cover with a sheet of plastic wrap and refrigerate until set, at least three hours or overnight.
For the Topping
- When ready to serve, beat the cream and sugar in a medium bowl until soft peaks form. Using a pastry bag fitted with a star tip, pipe cream around the perimeter of the tart. Enjoy!
Notes
Prep and cook time includes the time to make and pre-bake the tart dough.
To store:
Tart should be covered and refrigerated for up to 3 days.
Nutrition
Calories: 392kcal | Carbohydrates: 37g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 160mg | Sodium: 138mg | Potassium: 123mg | Fiber: 1g | Sugar: 20g | Vitamin A: 922IU | Vitamin C: 0.2mg | Calcium: 92mg | Iron: 1mg
