Poppy Seed Curd Raspberry Tart

Rating: 3.7883 / 5.00 (137 Votes)

Total time: 1 hour


For the cream:

For the topping:


For the poppy seed and curd raspberry tart, cream together butter, sugar, vanilla sugar, cinnamon and salt until fluffy. Gradually stir in the egg yolks.

Beat the egg whites until stiff and add the powdered sugar. Stir half of the beaten egg whites into the butter mixture. Stir in the poppy seeds and hazelnuts and the remaining beaten egg whites.

Pour the batter into a greased springform pan (26 cm) and place in the lower half of the preheated oven. Bake at 175 degrees for about 40 minutes.

For the cream, mix well curd, sugar, lemon juice, vanilla sugar. Whip the cream until stiff.

Prepare the gelatin according to the instructions on the package, add to the curd cream and mix. Fold in the whipped cream.

Cut the cooled cake base out of the mold. Reposition the edge of the springform pan and close it.

Spread the curd mixture evenly on the cake base. Chill for a few hours.

For the topping, puree the raspberries, add the sugar and warm everything slightly. Prepare the gelatin according to package directions and add to the raspberries.

Pour the raspberry mixture onto the cake and refrigerate. When the raspberry mixture is firm, remove the sides of the springform pan and serve the poppy seed and curd raspberry tart.

Preparation Tip:

The poppy seed and curd raspberry tart can also be prepared with grated almonds.

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