Spring is finally here and a berry buttermilk tart is the perfect way to celebrate! This tart is creamy and light with a great tang from the buttermilk. This would look beautiful as the centerpiece of your Mother’s Day table!
by volume by weight
6 tablespoons all purpose flour 45 grams all purpose flour
1 cup sugar 198 grams sugar
1/4 teaspoon salt 1 gram salt
2 cups buttermilk 480 grams buttermilk
4 egg yolks 72 grams egg yolks
In a saucepan, combine the flour, sugar, and salt and whisk to thoroughly combine.
In a slow, steady stream add the buttermilk while whisking constantly.
Add the egg yolks and whisk to combine.
Cook over medium heat while constantly whisking until the mixture thickens and boils. Boil and whisk for 2 minutes. Remove from the heat and immediately put through a fine meshed sieve.
Let cool slightly and then spread in a fully baked and cooled tart shell. Be sure to keep the tart shell in the ring or pan until you are finished assembling the tart. This will protect the delicate edges from being broken while you work.
Smooth the top and cover with plastic or parchment to prevent a skin from forming.
Chill until completely cold. When you are ready to decorate, gently peel the paper or plastic off being sure to pull horizontally to avoid damaging the surface of the tart.
Decorate the top with fresh berries and mint.
I love this berry buttermilk tart just the way it is – the tang of buttermilk really shines. However, a tablespoon of lemon or orange zest cooked in the filling would add a punch of flavor and complement the berries nicely. Cover the top completely with mixed berries for a stunning presentation. Or serve the tart with chocolate ganache for a completely different twist.