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Desserts: Citrus Poppy Seed Tart

Source of Recipe

Pillsbury


List of Ingredients

CRUST:
1 egg yolk
1 1/2 tbl. orange juice -- (1 1/2 to 2)
1 1/4 cups flour
1/3 cup powdered sugar
1 tablespoon poppy seeds
1 teaspoon grated orange peel
1/2 cup chilled butter, cut up

FILLING:
6 eggs
1 cup sugar
3/4 cup orange juice
1/4 cup lemon juice
1/2 cup butter, cut up

TOPPING:
3/4 cup whipping cream
1 tablespoon powdered sugar


Recipe

Heat oven to 350ºF. In small bowl, blend egg yolk with 1 tbl. of orange juice. Place in food processor bowl with metal blade. Add flour and all remaining crust ingredients except remaining orange juice; process until mixture is crumbly.

With food processor running, add enough orange juice to form dough. Press dough in bottom and up sides of ungreased 10 inch tart pan with removeable bottom. If dough is sticky, flour hands. Bake at 350ºF for 17-22 minutes or until edges are light golden brown. Cool 1 hour or until completely cooled.

Meanwhile, in medium saucepan, combine all filling ingredients except butter; beat with wire whisk until well mixed. Cook over medium low heat until mixture begins to bubble and is very thick, stirring constantly. Remove from heat. Stir in 1/2 cup butter until melted. If desired, strain filling. Pour into nonmetal bowl. Cover; refrigerate 1 hour or until completely cooled.

Pour cooled filling into cooled crust. Refrigerate at least 2 hours to set. Beat whipping cream with 1 tbl. powdered sugar until soft peaks form. Pipe around outside edge of tart. Serves 12.