Orange Poppyseed Tart

Orange Poppyseed Tart
25 Mins
Prep time
40 Mins
Cooking time
Serves 8

What you need

  • 1 1/3 cups flour
  • Pinch baking powder
  • 1 tablespoon poppy seeds
  • 100g butter, chopped
  • 1 egg
  • 1/4 cup caster sugar
  • 375g PHILADELPHIA Block Cream Cheese, softened
  • 1/2 cup caster sugar, extra
  • 1 teaspoon vanilla essence
  • 2 eggs, extra
  • 1/4 cup sour cream
  • Finely grated rind and juice of 1 orange
  • 1 cup sugar
  • 1/2 cup water
  • 2 oranges, extra, thinly sliced

How to make it

  1. COMBINE the flour, baking powder, poppy seeds and butter in a food processor and process until mixture resembles breadcrumbs. Whisk together egg and sugar; add to the dry ingredients and pulse to combine. Gently knead until smooth. Wrap and chill for 30 minutes.
  2. ROLL out the pastry between 2 sheets of baking paper to line a 24cm round fluted tart pan with a removable base. Prick well with a fork and chill for 20 minutes. Bake in a hot oven 200°C for 10 minutes or until lightly golden.
  3. BEAT the PHILLY, extra sugar and vanilla with an electric mixer until smooth. Beat in the extra eggs, stir through the sour cream, rind and juice, then pour into the prepared base. Bake in a moderate oven 180°C for 15-20 minutes or until just set and golden. Allow to cool before removing from the pan.
  4. COMBINE the sugar and water in a saucepan and stir until sugar has dissolved. Bring to the boil and simmer for 3-4 minutes. Add the orange slices, reduce the heat and cook for 2-3 minutes or until the orange is tender. Remove the oranges from the syrup and allow both to cool. Decorate the tart with orange slices and a drizzle of the syrup. Slice and serve as required.