Easy to make, lighter than a cheese cake, beautiful…what else can anyone ask for? You must try this Black and Blue Buttermilk Tart soon!
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Ingredients
Tart Shell
- 2 sleeves Ritz Crackers or 56 crackers,
- 1 large egg white
- 1/4 cup unsalted butter melted
- 3 tbspn sugar
Filling
- 3/4 cup heavy cream
- 1 large vanilla pod or 1 tb vanilla extract
- 1 1/4 tsp unflavored gelatin
- 1 1/2 8 oz package cream cheese softened
- 3/4 cup milk (plus 1 tb of white vinegar to make buttermilk)
- 1/2 cup sugar
- Kosher salt
Topping
- 1 carton black berries
- 1 carton blue berries
- 1-2 leaves fresh basil, or mint leaves
Servings: people
Units:
Instructions
- Gather all ingredients before starting recipe
- Preheat oven to 350°F
Tart Crust
- Add crackers to food processor and pulse 6 to 8 times or until finely ground.
- Melt butter and separate one egg, reserving the egg white, melted butter and a 3 tablespoons of sugar and pulse until well combined, 4-5 times
- Scatter crumb mixture evenly on bottom of a 9- or 10-inch tart pan with removable bottom. Using a straight-sided glass or dry measuring cup, firmly press crumbs on bottom and against sides of pan.
- Bake crust in pre heated oven until golden brown around the edges, 12 to 14 minutes.
- Cool completely on a wire rack, about 10 minutes.
Filling
- Meanwhile, pour cream into a small saucepan. Using a small knife, split the vanilla bean lengthwise. Using back of knife, scrape seeds from bean into cream; discard pod. Sprinkle gelatin evenly over cream. Let stand 5 minutes. Stir in ½ cup sugar. Cook over medium-low, stirring constantly, until gelatin and sugar are dissolved, 4 to 5 minutes.
- Transfer cream mixture to food processor. Pinch cream cheese into 1 to 2 inch pieces, and place in food processor. Add buttermilk and salt. Process mixture until smooth, 20 to 30 seconds; pour into cooled tart crust.
- Chill until set, 8 hours or up to 1 day.
Serving
- Before serving, scatter berries over top; garnish with basil or mint leaves.