Raspberry, poppy seed & cream cheese tart

A week ago I shared a recipe that uses an interesting combination of ingredients like apricot, poppy seed and cream cheese. This is a version of that tart, but with raspberries. I made it a couple of days ago when my friends came over, the same ones who tried the first one and liked it a lot. I loved the flavors and hope you will too, after you give it a try!

Tomorrow I’m leaving for Bratislava, Slovakia with friends and I’ve been packing the whole day. Tired, I’m writing this post, thinking about tomorrow and the great time I’m going to have. This is the first Christmas trip I have planned, the next one is next weekend when I’m going to Budapest. For the time I’ll be there I won’t be posting any new recipes, but I’ll be back soon with new stories, travel tips and recipes! 🙂

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Enjoy & happy cooking!

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Preparation: 30 min

Cook time: 45 min

Servings: 8

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Ingredients

Crust:

• 300 g whole-wheat flour
• 150 g butter
• 5 tbsp sugar
• 1 tsp baking powder
• 2 egg yolks
• 2 tbsp yogurt
• 1 tsp orange zest

Cream cheese filling:

• 100 g butter
• 3 eggs
• 700 g cream cheese
• 3 tbsp corn starch
• 2 tsp vanilla extract
• 100 g sugar
• 1/2 tsp baking powder
• 2 tsp lemon zest

Poppy seed filling:

• 200 g poppy seed, ground
• 2 egg whites
• 200 g cream cheese
• 4 tbsp brown sugar
• 250 g fresh raspberries

How to

1. Sift together in a large bowl whole-wheat flour, sugar and baking powder. Mix in softened butter, combine and then add orange zest, yoghurt and egg yolks. Mix the ingredients until you get a firm dough. Press the dough onto a plastic foil and place it in the fridge for 30 min – 1 h.
2. Butter a round pie tray and preheat the oven to 180° C.
3. Roll the dough on a lightly floured surface and place it in a buttered pie tray. Poke the dough with a fork.
4. For the cream cheese filling mix together butter at room temperature with sugar until fluffy. Mix in cream cheese, eggs, corn starch, vanilla extract, baking powder and lemon zest until all the ingredients are combined.
5. For the poppy seed filling mix in ground poppy seeds with cream cheese and brown sugar. Beat egg whites until stiff in a second bowl and manually stir them in with the poppy seed mixture.
6. Pour the cream cheese filling over the pie crust, then top it with the poppy seed filling and finish off the pie with fresh raspberries. Bake the pie in the preheated oven for 40 to 50 min. Enjoy!