Poppy Seed Tart
From alessioxvx 13 years agoIngredients
For the crust:
- 250g plain flour shopping list
- 125g vegan margarine shopping list
- 100g sugar shopping list
- 1/2 tsp baking powder shopping list
- 1/2 tsp bicarb. of soda shopping list
- zest of 1 lemon shopping list
- a pinch of salt shopping list
For the cake:
- 250g blue poppy seeds shopping list
- 250g (brown) cane sugar shopping list
- 250ml soya milk shopping list
- 50g raisins shopping list
- 50g cous cous shopping list
- 2 tbsp cornflour shopping list
- 1 tsp vanilla extract shopping list
- +some flaked almonds to decorate shopping list
How to make it
- 1. start by making the crust, combine flour, sugar, baking powder, bicarbonate of soda, salt, the zest of one lemon and vegan margarine together
- 2. work the mixture with your hands until you have obtained a solid dough
- 3. i found there was no need to add any milk to this because the type of vegan margarine i used is rather soft
- 4. knead for a bit until you have a nice shiny ball, wrap it with cling film and place it in the fridge for about an hour or longer
- 5. the filling is made by combining the poppy seeds and sugar
- 6. place the cous cous and raisins in a jug
- 7. heat up your soya milk and then pour it over the cous cous and raisins
- 8. add the vanilla extract and after 15/20 mins liquidise everything until you have a very smooth mixture
- 9. pour it over the poppy seeds and sugar and start mixing well
- 10. take the crust out of the fridge, knead it into your tart tin and make sure you allow enough space for the filling to go in (e.g. do not keep it too thick, but not too thin either. and don’t be afraid of trimming the extra dough)
- 11. fill with the poppy seed mix and place in a preheated oven for a good 40/45 mins at 200C or depending on your oven for less
- you will have to allow to cool down for some hours before cutting it. i got dan to trim the sides of the crust off as it had fallen over the edges of the tin which he then covered with flaked almonds. i thought it was going to look bad but in fact, it looks stunning!
- the flavour was fantastic, sweet and crunchy but not too sweet and the lemony crust added a really nice touch.
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