Raspberry Poppy Seed Pudding Tart with Crumbly Crust: A Refreshing Dessert with a Twist

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

Why You’ll Love This:

The contrasting textures and the blend of sweet and tangy flavors make this tart a delightful treat for any occasion. The poppy seeds add a subtle but distinct flavor that pairs wonderfully with the vibrant raspberries, creating a dessert that’s both visually appealing and deliciously complex. It’s an ideal choice for those who appreciate a dessert that’s not overly sweet but rich in diverse flavors.

Perfect Occasion:

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

Decoration Tips:

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

Ingredients:

• For the Crust:
  • 2 cups of coarse flour (krupczatka)
  • 1 cup of all-purpose flour
  • 0.5 cup of powdered sugar
  • 250 g of cold butter, cubed
  • 6 egg yolks
  • 2 teaspoons of baking powder
• For the Pudding Topping:
  • 6 egg whites
  • 3/4 cup of sugar
  • 30 g of vanilla sugar
  • 2 packets of vanilla custard powder (80 g total)
  • 3 tablespoons of poppy seeds
  • 0.5 cup of oil
  • 300 g of frozen raspberries (do not thaw)

1. Start by making the crust. In a mixing bowl, combine both types of flour, powdered sugar, and baking powder. Add the cubed butter and rub together to form a crumbly mixture. Incorporate the egg yolks and knead into a dough. Divide the dough into two parts, one slightly larger than the other, and chill in the freezer for about 40 minutes or overnight in the refrigerator.
2. Press the larger portion of the dough into a 20×35 cm baking tray lined with parchment paper. Bake at 190°C for 15 minutes. Allow to cool slightly.
3. For the pudding topping, whip the egg whites while gradually adding sugar and vanilla sugar until stiff peaks form and the sugar dissolves, about 8 minutes. Gently fold in the custard powder, poppy seeds, and oil.
4. Spread the pudding mixture over the cooled crust. Evenly distribute the frozen raspberries into the topping. Grate the remaining dough over the top.
5. Bake at 180°C for 35 minutes until the top is golden and set.

Enjoy this Raspberry Poppy Seed Pudding Tart, a perfect blend of crunchy, creamy, and tangy that promises to delight your taste buds and impress your guests!