John Myers
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Poppy Tartlets
The perfect poppy tartlets recipe with a picture and simple step-by-step instructions.
shortcrust
- 100 g Flour
- 50 g Ground almonds
- 50 g Rice flour
- 50 g Powdered sugar
- 0,5 Tonka bean, grated
- 1 big one Egg
- 85 g Cold butter
- 1 pinch Salt
molding
- 200 g Quark semi-fat
- 150 g Cream cheese
- 4 tbsp Poppy syrup
- 3 Eggs
- 2 tbsp Blue poppy
Topping
- 150 g Turkish yogurt
- 1 tbsp Lemon zest
shortcrust
- Put the flour, the rice flour, the ground almonds, the powdered sugar, the tonka bean zest and the pinch of salt in a bowl, mix everything really well and then make a well in the middle. Put the egg in there and distribute the butter in flakes on the edge.
- Now quickly work it by hand into a smooth dough and then wrap it in cling film and let it rest in the refrigerator for about 1 hour.
molding
- Beat the quark together with the cream cheese until smooth and then gradually stir in the eggs. Now stir in the poppy seed syrup and finally fold in the blue poppy seeds.
Assembly and finish
- Preheat the oven to 180 degrees. Take the dough out of the refrigerator and cut into four parts. Then roll out each part between two cut freezer bags, remove the top freezer bag, place the tart pan upside down on the dough and cut with a seam allowance of 1 cm.
- Now turn the tart pan with the dough over, remove the other freezer bag and the dough slides into the pan as if by itself. Prick the dough base several times with a fork and distribute the icing on the four molds and then put it in the oven for 40 minutes. Then let cool down well.
- In the meantime, stir the yoghurt with the lemon zest (if you want, you can sweeten, but I think the light acidity of the yoghurt is a very nice counterpoint to the sweet poppy seed icing). Then put the tarts on a plate and top with the yogurt.
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