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JULY 2019 / SOUTHERNLIVING.COM
116
Black-and-Blue Buttermilk Tart
ACTIVE 25 MIN. - TOTAL 55 MIN., PLUS
8 HOURS CHILLING
SERVES 8 TO 10|
56 round buttery crackers (such as
Ritz; from 2 sleeves)
1 large egg white
1/4 cup unsalted butter, melted
1/2 cup, plus 3 Tbsp. granulated sugar,
divided
3/4 cup heavy cream
1 large vanilla bean pod
1 1/4 tsp. unflavored gelatin (from
1 [1/4-oz.] envelope)
1 1/2 (8-oz.) pkg. cream cheese, softened
3/4 cup whole buttermilk
1/4 tsp. kosher salt
1 1/2 cups fresh blackberries
1 1/2 cups fresh blueberries
Small fresh basil leaves
- Preheat oven to 350°F. Pulse crackers
in a food processor until finely ground, 6
to 8 times. Add egg white, butter, and 3
tablespoons of the sugar. Pulse until well
combined, about 4 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.
3. Bake crust in preheated oven until
golden brown around the edges, 12 to
14 minutes. Cool completely on a wire
rack, about 30 minutes.
4. 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 remain-
ing 1/2 cup sugar. Cook over medium-low,
stirring constantly, until gelatin and sugar
are dissolved, 4 to 5 minutes.
5. Transfer cream mixture to food proces-
sor. 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. Before serving, scatter berries over
top; garnish with basil leaves. Â
SAVE ROOM
Berry Delicious
With a press-in cracker crust, this beautiful tart is a snap to make
PHOTOGRAPH BY ANTONIS ACHILLEOS | RECIPE BY MARIAN COOPER CAIRNS
PICK
YOUR PAN
If you don’t have a
tart pan, use a 9-inch
pie plate. The crust
will be a bit shallower
but will still look and
taste great.
