Easy to make, lighter than a cheese cake and it is beautiful…what else can anyone ask for? You must try this Black and Blue Buttermilk Tart soon!

Black and Blue Buttermilk Tart

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Course: Dessert
Cuisine: Greek
Prep Time: 20 minutes
Cook Time: 15 minutes
Passive Time: 10 minutes
Total Time: 45 minutes
Degree of Difficulty : Easy
Servings: 8 people
Tip : You can easily substitute vanilla extract for the vanilla pod and you can heat the cream in your microwave instead of heating on your cook top. Just make sure that the cream is warmed, not boiled. Heat on high for 30 seconds at a time, stirring each time.


Tart Shell

  • 2 sleeves Ritz Crackers or 56 crackers,
  • 1 large egg white
  • 1/4 cup unsalted butter melted
  • 3 tbsp sugar


  • 3/4 cup heavy cream
  • 1 large vanilla pod or 1 tablespoon vanilla extract
  • 1 1/4 tsp unflavored gelatin
  • 1 1/2 8 oz packages cream cheese softened
  • 3/4 cup milk (plus 1 tablespoon of white vinegar to make buttermilk)
  • 1/2 cup sugar
  • kosher salt


  • 1 carton blackberries
  • 1 carton blue berries
  • 1-2 leaves fresh basil, or mint leaves


  • Gather all ingredients before starting recipe.
  • Preheat oven to 350°

Tart Crust

  • Add crackers to food processor and pulse 6 to 8 times or until finely ground.
  • Melt butter and separate one egg. Add melted butter, egg white and 3 tablespoons of sugar to food processor and pulse until well combined, 4-5 times.
  • Scatter crumb mixture evenly on the 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.


  • Meanwhile, pour cream into a small saucepan and heat over medium low heat. 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 heat, 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 add to food processor. Add buttermilk and salt. Process mixture until smooth, 20 to 30 seconds; pour the filling into the cooled tart crust.
  • Chill until set, 8 hours or up to 1 day.


  • Before serving, scatter berries over top; garnish with basil or mint leaves.

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