POPPY SEED TORTE
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the crust: Pulse the flour, sugar, lemon zest and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal. 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.
- Lightly coat a 9-inch tart pan with a removable bottom with cooking spray. 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.
- Preheat the oven to 375 degrees F. Put the tart pan on a baking sheet. Line the crust with foil, then fill with pie weights or dried beans. Transfer the baking sheet to the oven; bake until the crust edges are golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 15 to 20 more minutes. Transfer to a rack and let cool completely. (The tart shell can be made up to 1 day ahead.)
- Meanwhile, make the filling: Whisk the sugar, egg yolks, cornstarch and salt in a bowl until combined. 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. Whisk in the butter and vanilla. Pour the filling through a fine-mesh sieve into a large 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.
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kk k
[email protected]This torte was a disaster! It didn't turn out at all like the picture.
Farhan Naich
[email protected]I found the torte to be a bit bland. I would add more spices to the filling next time.
Christian Self
[email protected]The torte was a bit too crumbly for my taste. I would prefer a more solid crust.
Kimberly Worrell
[email protected]The torte didn't rise as much as I expected. I'm not sure what I did wrong.
Daniel Rios
[email protected]The torte was a bit dry. I think I would add more moisture to the filling next time.
Micheal Robinson
[email protected]I found the torte to be a bit too sweet for my taste. I would recommend reducing the amount of sugar in the filling.
Amoo Peter
[email protected]This torte is a bit time-consuming to make, but it's worth the effort. It's a beautiful and delicious dessert that's perfect for special occasions.
Kp Kp
[email protected]I love the nutty flavor of the poppy seeds in this torte. It's a unique and delicious dessert.
ABDULLAH PRINTERS
[email protected]This torte is delicious! The poppy seed filling is smooth and creamy, and the crust is flaky and buttery.
Akib K
[email protected]I've made this torte several times now and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Leni
[email protected]This was my first time making a poppy seed torte and it turned out great. The instructions were easy to follow and the torte baked evenly.
Gary Parisi
[email protected]I made this torte for a potluck and it was a huge success. Everyone loved it, and I got several requests for the recipe.
Muhammad shahzad Iqbal
[email protected]This poppy seed torte was a hit with my family! The nutty flavor of the poppy seeds paired perfectly with the sweet, creamy filling. The crust was flaky and buttery, and the overall texture was light and airy.