Go Back

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 Time 30 mins
Cook Time 20 mins
Inative Time 8 hrs
Total Time 8 hrs 50 mins
Course Dessert

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!!!
Keyword blueberries, summer, summer recipe, tart