Poppyseed Torte

• FOR THE CRUST:
• 1 cup Flour
• 1/2 cups Brown Sugar
• 1/2 cups Butter
• 3/4 cups Chopped Nuts
• _____
• FOR THE FILLING:
• 2 envelopes (1/4 Oz. Envelope) Unflavored Gelatin
• 1/2 cups Cold Water
• 1-1/2 cup Milk
• 1-1/2 cup Sugar, Divided
• 5 whole Eggs, Separated
• 1/4 cups Poppyseed
• 2 Tablespoons Cornstarch
• 1/4 teaspoons Salt
• 1/2 teaspoons Vanilla
• 1/2 teaspoons Cream Of Tartar

1. For crust: Combine flour and brown sugar, cut in butter. Add chopped nuts. Mix well and press into a 9x13 pan that has been sprayed with non-stick spray. Bake for 12-15 minutes at 350F or until golden brown. Remove from oven and let cool.
2. For filling: Soften unflavored gelatin in cold water. Combine milk, 1 cup sugar and egg yolks in saucepan. Stir to dissolve sugar. Add poppyseed, cornstarch and salt. Cook until mixture thickens and coats a spoon. Stir in softened gelatin. Blend well. Add vanilla. Cool.
3. In a large bowl, beat egg whites until frothy. Add cream of tartar and beat until soft peaks form. Add remaining 1/2 cup sugar gradually while continuing to beat until mixture is stiff. Fold in cooled poppyseed mixture. Pour into baked crust. Chill at least 4 hours or until firm. To serve, garnish with whipped topping.
4. Note: This recipe contains raw egg whites.

flour, brown sugar, butter, nuts, filling, unflavored gelatin, water, milk, sugar, eggs, ubc, cornstarch, ubc, vanilla, cream of tartar

Taken from tastykitchen.com/recipes/desserts/poppyseed-torte/ (may not work)