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Buttermilk tart with lemon and berries
Buttermilk tart with lemon and berries
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Whip up a tangy buttermilk tart topped with juicy seasonal berries for a delightful and festive dessert.
Ingredients:
  • 332.50 ml plain flour, plus extra for dusting
  • 53.75 gm caster sugar
  • 0.60 gm sea salt
  • 115g cold unsalted butter, cut into small pieces
  • 1 large free range egg yolk
  • 40.00 gm iced water
  • 260.00 gm buttermilk
  • 107.50 gm caster sugar
  • 60g unsalted butter, melted
  • 3 large free range egg yolks
  • 40.00 ml plain flour
  • 20.00 ml lemon zest, chopped
  • 21.00 gm fresh lemon juice
  • 4.40 gm vanilla extract
  • 1.20 gm sea salt
  • 125g punnet fresh blueberries
  • 125g punnet fresh raspberries
  • 24.00 gm icing sugar, to serve
Instructions:
  • For the pastry: Using a food processor, blend flour, sugar, salt, and butter until it looks like coarse crumbs. Include the egg yolk and water, pulse until a ball starts to form. Place dough on a work surface, shape into a flat disc. Wrap it tightly in plastic wrap and chill in the fridge for at least 1 hour, or up to 1 day.
  • Unwrap the pastry and roll it out on a floured surface until 2-3mm thick, rotating and dusting with flour to prevent sticking. Brush off excess flour. Roll half of the pastry around a rolling pin and place it over a 25cm tart pan with a removable base. Unroll the pastry, gently pressing it into the pan and patching any cracks. Trim excess edges, leaving a small overhang of 2-3cm. Chill in the fridge for 30 minutes. Preheat the oven to 175°C (155°C fan).
  • Place the tart pan on a baking tray, then cover the pastry with baking paper and pie weights or rice. Bake for 25 minutes until set around the edges. Remove the paper and weights and bake for an additional 5 minutes until golden brown. Trim the edges to meet the pan sides and cool on a rack.
  • For the filling, blend buttermilk, sugar, melted butter, egg yolks, flour, lemon zest, lemon juice, vanilla, and salt in a food processor until the mixture is silky smooth.
  • Place the fresh berries evenly on the cooled pastry. Then, carefully pour the delicious filling over the berries and gently shake the pan to ensure that the berries are fully coated.
  • Bake for 30 minutes or until the filling is just set in the center. Let it cool completely, then dust with icing sugar, cut into wedges, and serve.

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