subject: Orange Poppy Seed Tart With Cream Cheese [print this page] Instructions Instructions
* Combine the baking powder, flour, butter and poppy seeds in a blender or food processor until it looks like breadcrumbs. Whisk together the sugar and egg, then mix into the dry ingredients. You can pulse to combine. Gently knead the mixture until it is smooth. Wrap it and put into the fridge to chill for 30 minutes.
* Between two sheets of baking paper, roll out the pastry so it can line a 24cm round fluted tart pan. (Use one with a removable base.) Prick the pastry well with a fork then put it back into the fridge and chill for a further 20 minutes. Bake your pastry in a hot oven at 200C for about 10 minutes, or until the pastry case is a light gold colour.
* Next, beat the cream cheese, vanilla and extra sugar in an electric mixer until smooth. Add in the extra eggs, stir through the sour cream, orange rind and juice, then pour into the prepared base. Bake in a moderate oven at 180C for 15 to 20 minutes or until the tart is just set and a nice golden shade. Allow the pie to cool before removing from the pan.
* Combine the sugar and water in a saucepan and stir until the sugar has dissolved. Bring this mixture to the boil and simmer for 3 to 4 minutes. Add the slices of orange, turn the heat down and cook it for 2 to 3 minutes or until the orange is softening and tender. Remove the oranges from the syrup and allow both to cool. Use the orange slices to decorate the tart, and also drizzle the tart with the syrup.
Slices of this orange and poppy seed tart are delicious served with a dollop of rich, thick vanilla bean ice cream or a light pouring cream flavoured with fresh passionfruit pulp and a sprinkle of toasted coconut.
