POPPY SEED TORTE
Crust:
1 cup graham cracker crumbs
1 cup flour
1/2 cup butter, melted
1/2 cup chopped nuts
Filling:
1 1/2 cups milk
5 eggs, separated
1 1/2 cups sugar
2 tablespoons cornstarch
1/4 cup poppy seed
1/4 teaspoon salt
1 1/2 tablespoons unflavored gelatin
1/4 cup cold water
1/2 teaspoon vanilla flavoring
1/2 teaspoon cream of tartar
Crust:
Combine all ingredients; press into 9 x 13-inch pan. Bake at 325 degrees for
10
to 15 minutes or until light brown.
Filling:
Combine milk, egg yolks, 1-cup sugar and cornstarch; cook in double boiler
until
thick. Remove from heat; add poppy seed and salt. Cool. Dissolve gelatin in cold
water; stir into custard until dissolved. Beat egg whites, vanilla and cream of
tartar
until stiff; fold into custard. Pour over graham crust; refrigerate until set.
Serve
plain or with whipped cream.
Crowd Pleaser. Enjoy.
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