Poppy Seed Tart

Poppy Seed Tarts

Ingredients

For the tart crust:

• 150 g (⅔ cup) unsalted butter, softened

• 4 tbsp sugar

• 1 large egg (or 2 egg yolks)

• 1 tsp vanilla extract

• 240 g (2 cups) all-purpose flour

For the filling:

• 1 packet (8 oz / 227 g) Hasho Double-Roasted Poppy Seed Paste

Instructions

1. Make the crust:

   • In a mixing bowl, cream the butter and sugar until light and fluffy.

   • Beat in the egg and vanilla.

   • Gradually add the flour and mix until a soft dough forms.

   • Wrap the dough in plastic wrap and chill for 30 minutes.

2. Shape the shells:

   • Preheat oven to 170 °C / 340 °F.

   • Roll out the dough to about ⅛ inch (3 mm) thick.

   • Cut out rounds to fit your tart tins or muffin pan, pressing gently to form the shells.

   • Trim any excess dough.

3. Fill:

   • Spoon Hasho Double-Roasted Poppy Seed Paste directly into each tart shell, filling almost to the top.

   • Smooth the surface with the back of a spoon.

4. Bake:

   • Bake for 15–20 minutes, or until the crust is golden and the filling is gently set.

   • Remove from the oven and allow to cool in the tins for 5 minutes before transferring to a wire rack.

5. Serve:

   • Enjoy warm or at room temperature. These tarts pair beautifully with tea or coffee.

Tip:
For a glossy finish, you can lightly brush the poppy seed filling with a sugar syrup right after baking.