Poppy seed tart

Ingredients:

Cake

• 1 and 1/4 cups premium flour + extra for dusting
• 1/4 cup sugar
• 1 teaspoon finely grated lemon zest
• 1/4 teaspoon salt
• 110g chilled unsalted butter, cut into 1cm pieces.
• 1 large egg yolk
• Cooking spray

Filling

• 0.5 cups of sugar
• 4 large egg yolks
• 3 tablespoons cornstarch
• A pinch of salt
• 1.5 cups whole milk
• 2 tablespoons unsalted butter
• 1 tsp vanilla extract
• 0.5 cup chilled heavy cream
• 1 tbsp. poppy seeds

Preparation:

1. Cake:
   
   Combine the flour, sugar, lemon zest, and salt in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk and 2 tablespoons of ice water; pulse until the dough begins to come together. Place on a piece of plastic wrap and form into a disk. Wrap the dough tightly in plastic wrap and refrigerate until completely set, at least 1 hour or up to tomorrow.
2. Lightly spray a 9-inch (22-cm) tart pan with a removable bottom with cooking spray. On a lightly floured work surface, roll the dough out to a 10-inch (25-cm) diameter. If it becomes too soft, return it to the refrigerator until completely set. Pour the dough into the prepared pan and press it into the bottom and sides, trimming off any excess. Prick the bottom of the dough with a fork. Refrigerate until completely set, at least 1 hour or overnight.
3. Preheat the oven to 190°C (375°F). Place the tart pan on a baking sheet. Line the dough with foil, then fill it with pie weights or dried beans. Place the pan in the oven and bake until golden brown around the edges, about 20 minutes. Remove the foil and weights and continue baking until golden brown, another 15-20 minutes. Transfer to a wire rack and let cool completely. The tart crust can be baked up to 1 day ahead.
4. Meanwhile, prepare the filling.:
   
   In a bowl, whisk together the sugar, egg yolks, cornstarch, and salt until smooth. In a small saucepan, heat the milk over medium heat (do not boil). Gradually whisk half the hot milk into the egg mixture, then pour it back into the saucepan with the remaining milk and cook, whisking, until the mixture thickens like pudding, about 4 minutes. Stir in the butter and vanilla extract. Pour the filling through a fine-mesh sieve into a large bowl. Let cool to room temperature, stirring frequently, for about 30 minutes.
5. Whip the cream with a mixer until soft peaks form. Gently fold the whipped cream and poppy seeds into the cooled filling. Spoon the filling onto the prepared crust and smooth the surface. Cover tightly with plastic wrap and refrigerate until set, at least 3 hours or overnight.