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Raspberry and poppy seed pudding tart with crumbly crust: a refreshing dessert with a twist

Raspberry and poppy seed pudding tart with crumbly crust: a refreshing dessert with a twist

This Raspberry Poppy Seed Pudding Pie offers a unique and delicious combination of flavors and textures. The crumbly, buttery crust serves as the perfect base for the light and fluffy pudding filling, enhanced with the nutty crunch of poppy seeds and the tart sweetness of raspberries. The dessert is finished with a top layer of shredded crust, providing a satisfying crunch that complements the creamy filling below.

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Why you'll love it:

The contrasting textures and blend of sweet and tangy flavors make this tart a delight for any occasion. The poppy seeds add a subtle but distinct flavor that pairs beautifully with the vibrant raspberries, creating a dessert that is both visually appealing and deliciously complex. It is an ideal choice for those who enjoy a dessert that is not too sweet but rich in various flavors.

Perfect occasion:

This tart is perfect for get-togethers, brunches, or as a special treat during the holiday season. Its elegant appearance and unique combination of flavors make it ideal for festive occasions or as a sophisticated dessert option for dinner parties.

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Decorating Tips:

For an even more attractive presentation, lightly sprinkle the top with icing sugar after cooking. You can also garnish with fresh raspberries and mint leaves to enhance the visual appeal and add a new burst of flavor just before serving.

Ingredients:

  • For the dough:
    • 2 cups coarse flour (krupczatka)
    • 1 cup all-purpose flour
    • 0.5 cup powdered sugar
    • 250 g cold butter cut into cubes
    • 6 egg yolks
    • 2 teaspoons of baking powder
  • For the pudding filling:
    • 6 egg whites
    • 3/4 cup sugar
    • 30 g of vanilla sugar
    • 2 sachets of vanilla custard powder (80g total)
    • 3 tablespoons of poppy seeds
    • 0.5 cup oil
    • 300 g frozen raspberries (do not defrost)
  1. Start by making the crust. In a bowl, mix the two types of flour, the powdered sugar and the baking powder. Add the cubed butter and rub to form a crumbly mixture. Add the egg yolks and knead into a dough. Divide the dough into two parts, one slightly larger than the other, and place it in the freezer for about 40 minutes or overnight in the refrigerator.
  2. Spread most of the dough in a 20 × 35 cm baking tray lined with parchment paper. Bake at 190°C for 15 minutes. Let cool slightly.
  3. For the pudding filling, whisk the egg whites, gradually adding the sugar and vanilla sugar, until stiff peaks form and the sugar dissolves, about 8 minutes. Gently incorporate the custard powder, poppy seeds and oil.
  4. Spread the pudding mixture over the cooled crust. Evenly distribute the frozen raspberries in the filling. Grate the rest of the dough on top.
  5. Bake at 180°C for 35 minutes until the top is golden and set.
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Enjoy this Raspberry Poppy Seed Pudding Pie, a perfect blend of crunchy, creamy and tangy that promises to delight your taste buds and impress your guests!

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