Poppy Seed Torte
Poppy Seed Torte
Matt’s favorite
Ingredients
Crust:
1 c. graham crackers
1 c. flour
½ c. melted butter
½ c. chopped nuts
Filling:
1 ½ c. milk
1 c. sugar
5 eggs separated
¼ c. poppy seed
2 T. corn starch
¼ t. salt
1 pkg. Knox gelatin
¼ c. water
½ t. vanilla
½ c. sugar
½ t. cream of tartar
Instructions
Crust – Mix ingredients together in a 9×13” pan. Bake at 350 degrees until brown, 10-15 minutes.
Filling – Combine milk, sugar, egg yolks in a heavy saucepan. Beat until sugar is dissolved; add poppy seed, corn starch and salt. Cook until thick. Dissolve gelatin in water and add to cooked mixture. Fold in vanilla.
Beat egg whites, add sugar and cream of tartar until soft peak stage. Fold egg white mixture into the filling mixture. Pour over the crust.