John Myers
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Hazelnut and Poppy Seed Tart
The perfect hazelnut and poppy seed tart recipe with a picture and simple step-by-step instructions.
shortcrust
- 200 g Flour
- 75 g Margarine
- 30 g Sugar
- 1 Pc. Egg yolk
filling
- 100 g Ground hazelnuts
- 100 g Semolina
- 50 g Ground blue poppies
- 50 g Sugar
- 1 Pc. Protein
- 1 packet Vanilla sugar
ground
- Knead the ingredients for the shortcrust pastry, roll out to the size of the tart pan + edge, cut off the remaining dough and cut the strips from it for later, put in a cold place, pierce the pastry base several times with a fork
filling
- Bring the semolina, poppy seeds, sugar, vanilla sugar in the milk to the boil while stirring constantly, cool and stir in the egg white, stir in the nuts
- Place the filling on the bottom and bake at 180 degrees top and bottom heat for 25-30 minutes, remove the cake from the oven and let it cool down
- Mix powdered sugar with lemon juice and brush the cake with it
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