Poppy Seed Tart
Elevate this Scandinavian‐Polish hybrid with the luxurious depth of double‑roasted poppy seeds—thanks to your signature Hasho paste.
Yield
One 10″ (25 cm) tall/tart pan
Prep Time
30 min prep + 25 min crust bake + 30 min filling bake → ~1¼ hr total (plus cool time)
Ingredients
Crunchy Crust
225 g (1½ cups) pastry or all‑purpose flour
80 g (scant ½ cup) granulated sugar
¼ tsp sea salt
180 g unsalted butter, melted & slightly cooled
1 tsp vanilla extract
Creamy Poppy Custard
1 packet (227 g) Hasho Double‑Roasted Poppy Seed Paste
200 g (≈¾ cup + 1 tbsp) hot water
60 g browned butter (beurre noisette), melted
2 tsp vanilla extract
3 large eggs
100 g (½ cup) sugar
Optional Add‑Ins
Up to ½ cup finely chopped raisins or dried fruit
A dusting of powdered sugar, or a finish of whipped cream/ganache (optional)
Method
1. Prep the Crust (175 °C / 350 °F)
Whisk flour, sugar, and salt.
Stir in melted butter and vanilla until evenly moistened.
Press mixture into a parchment‑lined tall/tart pan.
Bake ~20–25 min, until golden and fragrant.
Lower oven to 150 °C (300 °F) for the filling. Let crust rest briefly.
2. Make the Filling
In a mixing bowl, stir the Hasho paste into hot water until fully dissolved.
Whisk in the browned butter and vanilla.
In a separate bowl or stand mixer, beat eggs and sugar until light, fluffy, and ribbon‑like (~4–5 min on medium‑high).
Fold a third of the egg foam into the poppy mixture to lighten, then gently fold in the rest, keeping it airy.
If using, gently fold in raisins or fruit.
3. Bake It
Pour the filling over the hot crust.
Bake at 150 °C for ~25–30 min, until the center is just set—no jiggly wobble.
Cool completely in the pan, then chill before slicing.
4. Serve & Store
Dust with powdered sugar or top with whipped cream/chocolate ganache, if desired.
Keep covered in the fridge; serve at room temp or chilled. Tart keeps 3–4 days refrigerated.