Poppy Seed Tart

serves 8-10

For the Crust

1 recipe sweet pastry dough, pre-baked in a 9-inch fluted tart pan with removable bottom

For the Filling

1/2 cup granulated sugar

4 extra large egg yolks

3 Tablespoons cornstarch

1/8 teaspoon kosher salt

1 1/2 cups whole milk

2 Tablespoons (1-ounce) unsalted butter

1 teaspoon pure vanilla extract

1/2 cup cold heavy cream

1 Tablespoon poppy seeds

For the Topping

1/2 cup cold heavy cream

1 Tablespoon granulated sugar

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.  Place a sheet of plastic wrap directly on the surface of the filling and let cool to room temperature.

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!

Printed from thegalleygourmet.net