Blogger’s block had struck. It was well past writer’s block. For some unknown reason I drew a complete blank on what recipe I wanted to make next. Nothing was sparking my interest. I sat on the floor going through cookbooks. I looked through my recipe inspiration folder. It was a hunt that lead to nowhere. Then a simple question about planning started a conversation. I mentioned my need for an idea. Then a suggestion for something no-bake was all the spark I needed. A little while later I was in the kitchen making Buttermilk Tarts.
Magazines is where I started after the idea spark. At first I was thinking of some sort of cheesecake bar. I had visions of blueberry, lemon, or perhaps chocolate or peanut butter. Then cookies came to mind. Flipping through a cakes and pies magazine is when I discovered the tarts. Oh yes. Cool, creamy little individual desserts for a hot summer day. The only thing was the tarts required baking. However it was easy to adapt it to be a no-bake dessert.
Buttermilk is a classic ingredient in many baked goods. Its tang adds another dimension in a flavor profile. It also helps keep cakes moist. Then several years ago I found out about buttermilk pie. I was watching a food/travel TV show and one of the restaurants had it as a signature dessert. As usual, I investigated, found recipes, made a few different ones, and yet they were all just okay. Those recipes were filed away and never to be made again.
The filling of buttermilk tarts is basically pudding. The pies I made before were more like baked custard. Perhaps the difference in texture is what won me over. The crust had something to do with it too. Crumbly graham cracker with creamy pudding is good thing. So is how buttermilk’s tang puts a little oomph to vanilla pudding.
Do you prefer pudding or baked custard? I happen to have some recipes for both. Take a look at Vanilla Pudding, Chocolate Pudding, Butterscotch Pudding, and Baked Custard. Oh, and this spark of inspiration lead to another recipe too. I had to do something with the berries I bought for the garnish. What is it? You will see soon. Stay tuned…
- 2/3 cup granulated sugar
- 1/4 cup all-purpose flour
- Seeds from 1 vanilla bean
- 1 1/2 cups buttermilk
- 3 large eggs
- 6 pre-made mini graham cracker pie crusts
- Mixed fresh berries or fruit for garnish
Whisk together sugar, flour, and vanilla bean seeds in a medium saucepan. Add buttermilk and eggs and whisk to combine.
Cook over medium heat, whisking constantly, until the mixture reaches a pudding-like consistency, about 6 to 7 minutes.
Remove from heat and transfer to a medium bowl. Place plastic wrap directly on surface of filling. Cool to room temperature then chill for at least 4 hours or overnight.
Spoon filling into pie crusts. Garnish with fresh berries or fruit.
Keep tarts chilled when not serving.
Buttermilk Tarts are a cool, creamy no-bake dessert made with homemade buttermilk pudding inside graham cracker crusts and topped with berries or fruit.
Recipe adapted from Southern Living Our Best Cakes and Pies 2014 special edition magazine.
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