\n\t\t\t\tRecipe modifications:<\/strong><\/p>\n\n\n\n\nBiscuits: you can use any biscuits or cookies to prepare the base, I use Digestive biscuits. They are made from wholemeal flour, which gives them a characteristic structure and has more fiber. They have a sweet and salty taste, which distinguishes them from classic biscuits. Although the cookies are slightly salty, I still add a pinch of salt to them to emphasize the sweet taste of the tart.<\/li>\n\n\n\n Dried fruit: if you are not a fan of dried fruit, you can skip them, but they are ground so you don’t feel them as much in the tart (confirmed by a family raisin hater \ud83d\ude09).<\/li>\n\n\n\n Poppy seeds: I found various opinions on the Internet about whether white poppy seeds can be replaced with blue ones and what the differences are. In my opinion, white poppy seeds cannot be replaced. If you use blue poppy seeds, you will get a tart like Christmas Poppy Seeds Cake and it will not resemble the St. Martin’s Croissants in any way.<\/li>\n\n\n\n You can replace honey with sugar or plant-based syrups.<\/li>\n\n\n\n You can use plant-based milk or lactose-free milk to cook the poppy seeds. You can also use water.<\/li>\n\n\n\n You can grind the almonds yourself and cook them with the mass. With or without the skin.<\/li>\n<\/ul>\n\n\n\nHow to make poppy seed mass for St. Martin’s croissants?Tip:\n\n\t\t\t\n\t\t\t\t\n\t\t\t\n\t\t\t\tThe diameter of the tart is 26 cm. The proportions given below make about 10 portions weighing about 140 g. Read the step-by-step recipe on how to prepare the Tart \u00e0 la St. Martin’s Croissants and watch the video below the recipe.
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