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)
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
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
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!:)