Poppy seed tartlets with orange cream

Xavier Baldwin
4 3
75 mins
75 mins


Servings: 10
  • 7-10 Tbsp slightly + 125 g cold butter
  • 250 g + some flour
  • 2 TABLESPOONS + 1 tsp ground poppy seed
  • 1 Egg (Gr. M)
  • 75 g + 75 g + 100 g sugar
  • 7-10 Tbsp Salt
  • 2 Organic oranges
  • 1 package cream stiffener
  • 500 g Double cream cheese


  1. 1

    Grease 10 tartlet moulds with lifting base (approx. 10 cm Ø) well. For the dough, put 250 g flour, 125 g butter in pieces, 2 tablespoons poppy seeds, egg, 75 g sugar and 1 pinch of salt in a mixing bowl. Knead first with the dough hooks of the mixer, then briefly with your hands to a smooth dough.

  2. 2

    Roll out the dough on a lightly floured work surface until it is about 2 mm thin. Cut out a total of 10 circles (each 11-12 cm Ø). Knead and roll out the dough again and again and cut out circles. Line the moulds with the dough circles and press down lightly at the edges.

  3. 3

    Prick the bottom several times with a fork. Cover and chill for about 30 minutes.

  4. 4

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). For the syrup, wash oranges hot, rub dry. Use a zest ripper to peel the peel into strips. 1⁄8 Bring l water, 75 g sugar and orange peel to the boil.

  5. 5

    Boil down at high heat for about 5 minutes until syrupy. Remove from the heat and let it cool down. Place the Tartelettes on the oven rack. Bake in the hot oven for 12-15 minutes. Remove from oven and let cool down for about 5 minutes.

  6. 6

    Remove from the moulds and allow to cool.

  7. 7

    For the filling, squeeze 1 orange. Mix 100 g sugar and cream stiffener. Mix with cream cheese and 6 tablespoons orange juice with the whisks of the mixer until smooth. Spread the orange cream with a spoon in the tartlets and smooth it down.

  8. 8

    Drizzle with the cooled syrup and sprinkle with 1 teaspoon of poppy seeds. Keep cool until serving.

Nutrition Facts

490 kcal
46 g
28 g
10 g