Orange Poppy Seed Tart
Equipment
- Tart pan with removable bottom (Ø 24 cm)
- High-speed blender or food processor
Ingredients
Tart Crust
- 175 g rolled oats
- 75 g whole almonds
- 75 g rapeseed oil or melted coconut oil
- 3 tbsp maple syrup
- 2 tbsp cocoa powder optional
Poppy Seed Filling
- 150 g whole poppy seeds soaked overnight
- 100 g cashews soaked overnight
- 100 ml maple syrup
- 50 g rapeseed oil or melted coconut oil
- 3 tbsp orange juice take from ingredients of the orange curd
Orange Curd
- 2 pcs organic oranges zest and juice
- 100 ml unsweetened almond milk or other non-dairy milk
- 2 tbsp maple syrup
- 1½ tbsp corn starch
- 1 tsp turmeric optional, just for the color
Instructions
Tart Crust
- Preheat oven to 180 °C / 350 °F top and bottom heat. For no-bake simply skip this step.
- Add almonds and rolled oats into a high-speed blender or food processor and pulse until a coarse meal is formed.75 g whole almonds, 175 g rolled oats
- Add oil, maple syrup and cocoa powder and process into a moist mixture like wet sand. The dough should be sticky, otherwise, add another tablespoon of oil or maple syrup.75 g rapeseed oil, 2 tbsp cocoa powder, 3 tbsp maple syrup
- Press the mixture firmly into the tart pan starting with the sides and completing with the bottom. Use a small dough roller to get a nice uniform shell.
- Bake to get a more crisp shell: Place in the oven for 10 to 12 minutes and then set aside to cool. No-bake to get a more soft shell: Place in fridge for 30 to 60 minutes.
Poppy Seed Filling
- Add poppy seeds, maple syrup and orange juice into the high-speed blender or food processor and grind for a while.150 g whole poppy seeds, 100 ml maple syrup, 3 tbsp orange juice
- Add cashews and oil and blend into a creamy mixture like a smooth paste (or whatever texture is preferred).100 g cashews, 50 g rapeseed oil
- Put the finished mixture into the tart and place it in the refrigerator.
Orange Curd
- Grate the orange part of the orange zest. Then juice the oranges.2 pcs organic oranges
- Mix in the corn starch into the almond milk and set aside.1½ tbsp corn starch
- Add orange juice into a small sauce pan and put over medium heat. Let reduce to about half of the original amount.
- Whisk in maple syrup, orange zest and turmeric and put over low heat.2 tbsp maple syrup, 1 tsp turmeric
- Whisk in the almond milk with the corn starch. Whisk frequently, until the curd starts to thicken. Continue stirring continuously with a spatula until the curd is smooth.100 ml unsweetened almond milk
- Let the curd cool down and spread it onto the poppy seed filling.