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Poppy Seed Tart
serves 12 to 16 depending on accompaniments

1 x 28cm drop bottom flan

for the pastry
450g strong flour
150g icing sugar
300g COLD unsalted butter, cut into pieces + approximately 20g very soft unsalted butter to grease the tin
3 x61-68g COLD egg yolks

There will be a small amount of pastry left over, roll it up tightly into a cylinder and refrigerate… slice off round and back at 160° until golden and crisped and sandwich with lemon butter icing or melted chocolate.

for the poppy seed tart
1 vanilla pod split and scraped
80g honey
1kg full cream milk
250g poppy seeds, milled in a poppy seed mill — see tip
1 lemon, finely grated rind
150g room temperature egg white
300g caster sugar, powdered in a Thermomix or blender
3 to 4 tablespoons icing sugar to dust the tart

Put the vanilla pod and seeds into a saucepan and weigh the honey and milk into the saucepan. Place it on very low heat and stir until the honey is dissolved, then add the poppy seeds and cook scraping the bottom from time to time until the milk is completely absorbed into the poppy seed. Allow to cool completely.

Assembling the tart
Lightly grease the flan tin,line it with pastry and then rest the pastry in a cool place for 30 minutes.

pre heat oven to 150°C
Tear off a piece of foil and carefully press it against the pastry, shiny side down and put it in the oven and set a timer for ten minutes. After five minutes turn the cooked poppy seed mix the lemon rind into the poppy seed and start to whisk the egg white. When the egg white is firm but not dry start adding the sugar a little at a time until you have a nice shiny meringue and it is fully incorporated. Fold about half of the meringue into the poppy seed mass and then carefully cold the remaining meringue into the mass.

Remove the tart case from the oven and carefully remove the foil. Pour the mix into the tart case and return it to the oven. Turn the oven down to 100°C and set a timer for one hour. When the timer goes turn the tart in the oven and turn the heat back to 150deg;c and set a timer for 30 minutes. When the timer goes the tart should be cooked at the most it might need another ten minutes if the poppy seed mass came from the fridge.

Allow the tart to stand for at least 30 minutes then mark the portions with a knife and cut the tart in to pieces. Dust with icing sugar and serve with mulberry ice cream and poached fruit.

tip — poppy seed mills are a special type of mill that gently crushes the seeds and exposes their moist slightly oily centres. They can be purchased on line but if you know an older European person, Austrian, German, the Baltic states, generally eastern European there is a very good chance they might have one.

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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unless otherwise stated
copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.