In this tarte you will find an amazing combination of textures: delicate sour cream and sweet poppy "beads"!
It is necessary
- The foundation:
- - 250 g flour;
- - 120 g butter;
- - a couple of pinches of salt;
- - 4-6 tbsp. ice water.
- Poppy filling:
- - 100 g of poppy;
- - 160 ml of milk;
- - 2 tbsp. semolina;
- - 4 tablespoons Sahara.
- Sour cream:
- - 340 g sour cream 20%;
- - 4 tbsp sugar;
- - 2 tbsp. vanilla sugar;
- - 4 tablespoons flour (without a slide).
Instructions
Step 1
For a sandy base, mix flour with salt in a large bowl. Chop the chilled butter (you can grate it), add to the flour and quickly grind everything into small crumbs. Add ice water - just enough so that the dough can be collected in a ball (start with 4 tablespoons and, if necessary, add 2 more). Wrap it in plastic wrap and refrigerate for an hour.
Step 2
Preheat the oven to 200 degrees. Distribute the dough into tart molds (2 molds 15 cm in diameter) and bake with a load (that is, put a piece of parchment on top of the mold, and beans on top of it), so that the dough does not "bulge", for 20 minutes … Cool completely.
Step 3
Steamed poppy in boiling water, and then mince it. Add semolina to it.
Step 4
Heat the milk over medium heat and add sugar to it. Wait for the latter to dissolve. Pour poppy seeds with semolina into milk and, stirring, cook until thickened (about 6 minutes). Leave to cool.
Step 5
For sour cream, beat all the ingredients with a mixer until smooth and refrigerate for 15 minutes.
Step 6
Put the poppy filling on the base, cover it with sour cream and bake at 180 g for half an hour: the filling should set, and the edges of the cake should become ruddy. Serve chilled in the refrigerator.
