Cream cheese, poppy seed & berry tart

Gratefully I introduce this amazing tart with cream cheese, poppy seeds and berries. For the recipe and inspiration I’m thankful to Chef Kreso:) My version is slightly different, nonetheless the tart comes out delicious:) The original recipe is here.
For this type of tarts feel free to use any fruit and berries. The other soft white cheeses like quark, ricotta, and even tofu will work well too. Happy baking!:)

Takes 1 hr 20 mins (40 mins preparation + 40 mins baking)
Serves 8

Ingredients

Crust
100 g butter, softened
1/4 cup powdered sugar
2 egg yolks
2 tbsp yogurt
1 tsp orange zest
1 2/3 cup plain flour
1 tsp baking powder
pinch salt
Cream cheese filling
300 g cream cheese
80 g butter, softened
1/3 cup (70 g) powdered sugar
50 g greek yogurt (or sour cream)
1 large egg
1 tsp vanilla sugar/extract
1 tsp lemon zest
1 tbsp corn starch, sifted
Poppy seed filling
120 g ground poppy seeds
2 egg whites
3 tbsp brown sugar
+ 200 g frozen/fresh berries for topping

Directions

To make the crust: in a medium bowl, combine the softened butter, powdered sugar and salt. Sift in the flour and baking powder, add orange zest. Stir. Add the egg yolk and yogurt and knead the dough. Form a ball, flatten it and wrap into a plastic wrap. Place in the fridge for 30 mins – 1 hour. Meanwhile, you can make the filling.

For the cream cheese filling: cream the softened cheese, butter and powdered sugar. Add in the yogurt, egg, vanilla, lemon zest and sifted corn starch. Stir until smooth.

For the poppy seed filling: beat the egg whites until light and fluffy. Add in ground poppy seeds and brown sugar. Mix until the seeds are evenly distributed.

Preheat the oven to 180°C. Lightly butter a medium-sized tart pan (I lined the bottom with parchment paper and greased the sides of the pan).

On a lightly floured surface, roll out the dough. Shape it into the prepared baking pan. Prick the tart shell all over with a fork. Pour the cream cheese filling over. Top with the poppy seed filling, spreading it evenly with spatula. Arrange the thawed/fresh berries over the filling and bake for 35-40 mins until fragrant. It’s done when the filling is set and the crust edges are golden. Let the tart cool, slice and serve!:)

Bon Appétit!DSC08773_logo1DSC08891__logoDSC08847_logo2

8 Comments Add yours

  1. Wow what an incredible tart! Love the look of that poppyseed filling (:

    Liked by 1 person

    1. Mayasbeehive says:

      Thanks a million:) I surmise you love all the charming dark sides of food/+photography;) And thanks a lot for sharing the photography tips! I’ve been looking for them lately

      Liked by 1 person

      1. no worries! thanks for checking it out (:

        Liked by 1 person

  2. chefkreso says:

    Thanks so much for preparing this recipe! This is one of my favorite tarts 🙂 I’m so happy to read this post and to se how one of my recipes turned out 😀

    Liked by 1 person

    1. Mayasbeehive says:

      It’s a fantastic tart!:) Thanks for the recipe!:) I’m sorry for not following recipes and instructions exactly as they are, and always changing something. It’s just a creative and experimental process for me, that depends on lots of things which may vary at every other cooking occasion

      Like

      1. chefkreso says:

        That’s no problem, I’m the same way 😊

        Liked by 1 person

      2. Mayasbeehive says:

        Great! we’re like-minded then😉 cooking is like a little spontaneous adventure 😀

        Liked by 1 person

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