sweets

Black and Blue Buttermilk Tart

Okaaaaaaaaay hello! Happy Tuesday, how was your weekend? Mine involved a trip to the gardens with a dear friend, a family viewing of Toy Story 4 in which I bawled my eyes out, and…COOKING! Specifically a baked pasta and this gorgeous summer tart recipe. *Cue the fake shock lol* I go through this weekly Sunday dilemma where I spend all day wondering what to cook for Sunday dinner. I have an instagram folder full of recipes I’ve saved and yet when the time comes, I can’t think of anything. This week I was saved by Smitten Kitchen, with this summery pasta bake. The best part is, remember that garden I mentioned a few weeks back? Guess where all the herbs came from?? I felt like fricken Ina Garten strolling right outside and cutting herbs for myself. All that’s missing is the Hamptons house, but that can’t be far behind right??

Anyway, for dessert I made this GORGEOUS summer tart recipe, which I literally found by chance. I haven’t picked up a magazine in my house in ages, but I happened to open up a new Southern Living magazine on Saturday afternoon and was immediately drawn to this recipe. Originally made with a Ritz crackers crust, I changed it to a chocolate cookie crust because why not, plus I thought it complemented the berries nicely. I was particularly proud of how this looked with all the berries on top, feel free to call me for all your food styling needs in the future lmao. The filling is rich with a little tang, almost like a cheesecake but in tart form, so really what’s not to like?

I warn you all to not make the same mistake I did though. As I’ve mentioned before, I’m a fool who often fails to read a recipe through before diving right into them. Do we remember this? Good. So I was about halfway through the filling of this tart when !!!! I noticed that it has to chill for approximately 8 hours before serving. Keep in mind this was at 3:30 when dinner was at 6. Yeah. I’m a fool. Miraculously, chilling the filled tart in the freezer for 45 minutes and then into the fridge until serving seemed to work just fine, but I would always recommend following the recipe if time allows.

Don’t forget about your 5 things to be happy about today, share them with your friends and strangers!!
ONE. Your favorite TV show starting a new season.
TWO. Finding a silver lining in something that felt hopeless.
THREE. Having a second chance at something.
FOUR. Hair masks.
FIVE. Playing cornhole in the backyard during a barbecue.

Let’s bake!

Black and Blue Buttermilk Tart

The most perfect combination of chocolatey crust, rich cheesecakey filling, and the season's ripest berries, this summer tart recipe is one you'll want to make over and over.
Prep Time30 mins
Cook Time20 mins
Inative Time8 hrs
Total Time8 hrs 50 mins
Course: Dessert
Keyword: blueberries, summer, summer recipe, tart

Ingredients

Chocolate Cookie Crust

  • 2 cups chocolate cookie crumbs ex: chocolate wafers or oreo cookies
  • 4 Tbs unsalted butter melted

Black and Blue Buttermilk Tart

  • ¾ cup heavy cream
  • 1 vanilla bean or 2 tsp vanilla bean paste
  • tsp unflavored gelatin from 1 pouch
  • ½ cup white sugar
  • 12 oz. cream cheese softened
  • ¾ cup buttermilk
  • blueberries + blackberries for topping

Instructions

Chocolate Cookie Crust

  • If using chocolate wafers, pulse the cookies with salt in a food processor until they are even crumbs. If using oreos, separate the cookie from the filling and then do the same. Measure out 2 cups of crumbs and add to a medium bowl, along with the melted butter.
  • Stir until the mixture is evenly moistened, then pour into a tart pan with a removable bottom. Using your hands and a small dry measuring cup, press the crumbs into the bottom and sides of the pan. Bake for 10 to 12 minutes, and then allow to cool completely before filling.

Black and Blue Buttermilk Tart

  • Pour heavy cream and scraped vanilla bean + pod (or vanilla bean paste) to a saucepan, and mix. Sprinkle the gelatin evenly over the mixture and let sit for 5 minutes. Whisk in the sugar and heat on medium until the sugar and gelatin are dissolved.
  • Transfer mixture to a food processor, then add the cream cheese a little bit at a time. Pour in the buttermilk and process until the mixture is smooth. Pour into a cooled tart crust and chill in the refrigerator for 8 hours, up to overnight. Before serving, top with berries. YUM!!!

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