Ingredients:
- 250g (2 cups) all-purpose flour, plus extra for dusting
- 125g (1/2 cup + 2 tablespoons) unsalted butter, cold and cubed
- 75g (1/3 cup) granulated sugar
- 1 large egg, cold
- 1 pinch of salt
- 2-3 tablespoons ice water
- 500ml (2 cups) whole milk
- 1 package (about 40g / 1.4 oz) vanilla pudding mix (instant or cook-and-serve)
- 50g (1/4 cup) granulated sugar (adjust to taste based on pudding mix sweetness)
- 100g (1/2 cup) ground poppy seeds (Mohn)
- 1 teaspoon vanilla extract
- Zest of 1/2 lemon (optional, but highly recommended!)
- 150g (1 1/4 cups) all-purpose flour
- 100g (1/2 cup) unsalted butter, cold and cubed
- 75g (1/3 cup) granulated sugar
- 1/2 teaspoon ground cinnamon (optional, for a warmer flavour)
- Pinch of salt
Instructions:
- Combine flour, sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Mix in the egg. Add ice water, one tablespoon at a time, until the dough just comes together. Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Prepare vanilla pudding according to package directions, using whole milk and sugar. Stir in poppy seeds, vanilla extract, and lemon zest (if using). Set aside to cool slightly.
- Combine flour, sugar, cinnamon (if using), and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Set aside.
- Preheat oven to 350°F (175°C). Roll out the chilled dough and press it into the bottom and up the sides of the springform pan. Pour the poppy seed pudding filling into the prepared crust. Sprinkle the streusel topping evenly over the filling. Bake for 45-55 minutes, or until the streusel is golden brown and the filling is set. Let cool completely in the pan before releasing the sides.