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We continue Series 3 of Rolling Recipes with buttermilk for making a Bruleed Buttermilk Tart. This ingredient was used in our previous recipe post for Buttermilk Chive Biscuits.
I adapted today’s recipe from a traditional Southern dessert called Buttermilk Pie. It is an absolutely simple yet delicious recipe with just a few ingredients. But when mixed together and baked it creates an amazingly tasty custard like filling with just a little bit of the acid from the buttermilk coming through. The taste is reminiscent of Pastel de nata, Portuguese egg tarts.
Shortly before the tart is finished baking, I top it off with granulated sugar under the broiler to create the caramelized sugar crust often associated with crème brulee. This added texture and taste really brings the tart to another level and turns a traditional home style pie to a decadent dessert.
You will need:
Pie crust dough (see here for my easy no fuss recipe for the perfect dough)
1 Tbsp all purpose flour
1 cup granulated white sugar plus 1/2 cup kept aside to brulée the tart.
1/3 cup melted butter
1 cup buttermilk
1/2 tsp salt
1 tsp vanilla extract
1 Tartlet Pan or a 9″ springform pan
Preheat oven to 350 degrees fahrenheit
1) In a large mixing bowl combine flour, sugar and salt. Lightly beat the eggs and mix into the sugar mixture.
2) Once the mixture is well combined, add vanilla extract and melted butter
3) Pour in the buttermilk and whisk well
4) Roll out the pie dough. The dough should be well chilled. Place the pan on top of the dough and cut around the pan adding 2 inches around
5) Using the rolling pin, lift the dough gently and place into the pan
6) Pat the dough firmly down into the pan and ensuring the edges are equally as high around the pan. Pour in the buttermilk mixture
7) Bake in oven for 35 minutes or until the top is light brown.
8) Pull out the pie and place a thin layer of granulated sugar over top.
9) Place back in the oven and turn it on to broil. Watch carefully as it browns quickly. Once the sugar begins to bubble and turn into a golden brown take the tart out.