CRUST
1 cup graham cracker crumbs
1 cup all-purpose flour
1/2 cup butter, melted
1/2 cup ground walnuts
FILLING
5 large eggs
2 cups whole or 2% milk
1-1/2 cups sugar
1/4 cup poppy seeds
1/4 tsp salt
2 Tbsp cornstarch or arrowroot
1-1/2 Tbsp (2 packets) powdered gelatin
1/2 cup water
1/2 tsp cream of tartar
TOPPING
1 cup heavy cream
1/4 cup confectioners' sugar
Preheat oven to 350°F. In an ungreased 9x13-inch pan, stir together the crust ingredients and pat firmly into the bottom of the pan. Bake for 15 minutes.
To prepare the filling: Separate the eggs, placing the yolks in a large saucepan and the whites in the bowl of a stand mixer. Add the milk and 1 cup of sugar to the saucepan and cook over medium heat, stirring constantly, for 5 minutes, or until the sugar is dissolved. Add the poppy seeds, salt, and cornstarch and cook, stirring constantly, 7-8 minutes or until it just begins to bubble and thicken. (Do not allow the mixture to boil, or the eggs will curdle.) Remove the pan from heat.
Combine the gelatin and water and let stand for 5 minutes, or until the gelatin is dissolved. Stir the gelatin into the warm egg yolk mixture.
Add the cream of tartar to the egg whites and beat on high speed for 2 minutes. Add remaining 1/2 cup sugar and beat for 2 minutes or until stiff peaks form. Gently fold the egg whites into the custard. Carefully pour the filling over the crust and refrigerate for at least 2 hours.
To prepare the topping: Place the cream in the bowl of a stand mixer and beat on high speed for 3 minutes, or until soft peaks form. Add the confectioners' sugar and beat until combined. Spread the whipped cream over the filling, and refrigerate the torte until ready to serve.