1. Prepare the shortcrust pastry:
Flour, baking powder, and sugar.
Add the butter and work it into the dry ingredients with your fingers until a crumbly mixture forms.
Add the egg and knead until smooth. If the dough is too dry, add a tablespoon of cold water.
Wrap the pastry in plastic wrap and let it rest in the refrigerator for 30 minutes.
2. Prepare the poppy seed filling:
Heat the milk in a saucepan, but do not bring it to a boil.
Add the ground poppy seeds and stir over low heat until the mixture thickens.
Remove from the heat and add the butter, sugar, and vanilla extract. Let cool.
the recipe on the next page
