Poppy seed tart
A friend & I had this amazing poppy seed tart in Israel and are on a mission to recreate it.
It looked like chocolate but of course didn't taste like it. It seemed like it was poppy seeds ground very very finely into a paste (finer than the poppy seed filling in a can - but thicker than tahini). Perhaps there were prunes or dates in it?
The construction was pretty simple - tart pan, dough, filling.
Does anyone have any advice or thoughts?