School District of Fort Atkinson Orchestra Boosters
" . . . No education is complete without music."  National Commission On Music Education
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310 S. 4th St. East
Fort Atkinson, WI   53538
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      Jessica Rensberger

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    Orchestra =
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 contemporary works
  + jazz + fiddle)

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On-line since May 10, 2001

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Last updated:  01/30/2006

Poppy Seed Torte

Crust:
1 cup flour
1 cup graham cracker crumbs
1/2 cup chopped nuts
1/2 cup melted butter
Mix & pat in 9x13 pan. Bake at 325 for 15 minutes. Cool.

Filling:
5 egg yolks (Extra Large)
2 Tbsp. cornstarch
1 cup sugar
Beat with mixer until sugar dissolved

Add: 1/4 cup poppy seed
1-1/2 cup milk
1/4 tsp. salt
Cook in microwave until thick (about 8 minutes on high & then 1 minute on low) stirring several times. Add 1/2 tsp. vanilla. Dissolve 2 envelopes plain gelatin in 1/4 cup water and add to cooked mixture. Cool until slightly warm.

Then fold in the following meringue:
Use: 3 Tbsp. plus 1 tsp. meringue powder
1/2 cup plus 2 Tbsp. water
1/2 cup sugar (use 3 Tbsp. plus 1 tsp. now, the rest later)
Whip at high Speed for 5 minutes. Gradually add remaining sugar & continue whipping at high speed for 3 to 4 minutes until meringue is stiff & dry. Fold into cooled custard.
Pour filling into crust & refrigerate overnight. Top with whipped cream. (Use 1/2 pint cream, 2 Tbsp. powdered sugar, and 1/2 tsp. vanilla.) Garnish with chopped nuts.

(From - Oakfield United Methodist Church Ladies Fellowship - Fabulous Torte Recipes)