Poppy Seed Torte
Submitted by: Kathleen C
Ingredients
- Crust:
- 1 cup Graham cracker crumbs
- 1 cup Flour
- ½ cup Butter
- ½ cup Chopped nuts
- Filling:
- 1½ cup Milk
- 2 Tbsp. Corn starch
- 1½ cup Sugar
- 5 large Eggs
- ¼ tsp. Salt
- ¼ cup Poppy seeds
- ¼ cup Cold water
- 1½ Tbsp. Unfl. gelatin
- ½ tsp. Vanilla
- ½ tsp. Cream of tartar
Directions
Crust:
Mix and press into 9 x 13 or 10 x 14 pan. Bake at 350 for 10 - 15 minutes.
Filling:
Beat together milk, corn starch and 1 cup sugar. Add egg yolks, poppy seeds and salt. Cook until thick. Dissolve gelatin in water. Add to custard mixture and cool. Fold in vanilla. Beat egg whites until stiff. Add ½ cup sugar and cream of tartar gradually. When stiff fold into cooled custard. Pour into crust and refrigerate..May top with whipped cream at serving.
Haven’t made in a long time, but popular dessert for company.