This past week has been one of the weirdest, out-of-the-norm passing of days that I have experienced in a long time, and because you stumbled upon this page, we’re in it together now. I can’t wait to share about this super impressive and simple brown sugar buttermilk tart, but first, let me update you on all that transpired this week.
I’ve been spending the better part of the last few months nesting like crazy. In that time, I’ve accomplished a ton and was beginning to feel like maybe we were getting prepared to have this baby. Last Tuesday, I went in for a routine appointment at my doctor’s office to find that baby girl was attempting to jail break out of me and into the world about 5 weeks too early. NOT COOL, BABY. Although I’m no stranger to babies that come a little earlier than expected (I’m looking at you, George!), 5 weeks was a little too soon for comfort. In order to keep baby number three planted in my belly for a few more weeks, the doctor opted to put me on bedrest.
So bedrest. Certainly not the worst thing that’s ever happened to me, but definitely one of the strangest. Picking up my children, bending over to pull a roast out of the oven, and even walking up the stairs to tuck little people into their beds is no longer okay. I have spent a week’s worth of days sitting at my desk catching up on paperwork, laying on the couch entirely bored by the drama on overshare on social media, and watching movies with my TV zombie children. It turns out that bedrest can be kinda hard on Moms but awesome for kids who are lobbying for one more episode of PJ Masks.
But there is an entirely wonderful side to all of this too. Bedrest is just about the only thing that could force me to slow down. That means more snuggling, more bedtime story reading, more occasional catnaps, more stillness. I’m not great at sitting still and this bit of time has served as a little calm and reflection before the proverbial storm of a third child. Moreso than that, I’m reminded for the millioneth time of what wonderful community and friends we have here in Selma, AL. People come out of the woodwork to help when they find out you’re down for the count, and while I’m certainly not an invalid in need of 24-hr care, it’s heart-filling to know that people are willing and wanting to serve you. Needless to say, I’ve got lots of reasons for gratitude this week. Gratitude for time, gratitude for friends, and gratitude for this brown sugar buttermilk tart.
Let me give you the 411 on this treat that I’m sharing with my friends at Kerrygold. This is a no-bake cream tart situation featuring a salty graham cracker crust, a stovetop custard filling, and a tangy 2-ingredient fruit topping that can accompany any array of seasonal fruit that you may find in your fridge this month. It’s a make-ahead, fit for a crowd type of dessert that can be adapted to suit your preferences, and the flavors, while fairly simple and straight-forward, are comforting and fresh all at the same time.
To make this brown sugar buttermilk tart, we start with the crust. Graham crackers, brown sugar, salt, and loads of melted Kerrygold butter are pulsed together until the mixture resembles a wet sand consistency. Press the mixture into the sides and bottom of a fluted tart pan and allow it to chill while you make the filling. The filling, as the name brown sugar buttermilk tart suggests, is a buttermilk-based custard sweetened with brown sugar and cinnamon. It thickens quickly on the stove with the help of some egg and cools to a soft creamy consistency. We pour this whole mixture into the prepared crust to cool.
Once you’re ready to serve this brown sugar buttermilk tart, adorn the heck out of it with whatever fresh fruit you fancy. Here, I used plums, blue and blackberries, and even some toasted coconut I had on hand. The fruit serves to freshen up the tart, so use ripe, ready-to-eat favorites of whoever you’re serving. To add even a bit more fruity tang, I recommend a quick fruity drizzle made by combining tart preserves with a bit of lime juice. The juice thins out the sweet preserves and balances it with a kick of acid. The whole thing works together super nicely and makes for an impressive treat that you can share.
I hope you’ll call on this brown sugar buttermilk tart in the coming summer months. It’s a great way to showcase summer fruit and something about it feels effortless yet elevated. For the crust and all of your other butter needs, I highly recommend Kerrygold. Their products serve stunning desserts like this well, and it’s an honor to partner with a brand I respect so highly. In the meantime, thank you for your prayers and support in the coming weeks! We can’t wait for baby girl to make an arrival and will be sure to share all about it when the time is right. Happy Thursday and Happy Baking!
If you like this brown sugar buttermilk tart you should check out:
Brown Sugar Buttermilk Tart
This brown sugar buttermilk tart is a sweet and salty no bake pie with a cream filling, a tangy fruit drizzle, and a salty graham cracker crust. Serve with your favorite seasonal fruit!
- Prep Time: 20
- Cook Time: 10
- Total Time: 120
- Yield: 9
- Category: Dessert
For the crust:
- 1/3 cup (70 gm) brown sugar, packed
- 2 cups (200 gm) graham cracker crumbs
- ½ teaspoon salt
- 7 tablespoons (100 gm) unsalted butter, melted
For the filling:
- 5 large (90 gm) egg yolks
- ½ cup (100 gm) brown sugar
- 2–1/2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1–3/4 cups (395 gm) heavy whipping cream
- 2/3 cup (145 gm) whole buttermilk
- 1 teaspoon vanilla bean paste
For the topping:
- 2 cups of fruit of your choice (berries, sliced stone fruit, etc)
- ½ cup blackberry or raspberry jam
- 1 tablespoon lime juice or water
To prepare the crust:
- Whisk together the brown sugar, graham cracker crumbs, and salt in a medium sized bowl. Add the melted butter and stir until well combined. Press the crumbs into the bottom and sides of a 9-10” tart pan with a removable bottom. Place in the fridge to chill while you prepare the filling.
To prepare the filling:
- Whisk together the egg yolks, sugar, cornstarch, and salt in a medium sized mixing bowl. Set aside.
- In a medium-sized saucepan, combine the heavy whipping cream, buttermilk, and vanilla bean paste. Place the pan over medium-low heat and bring to a simmer, whisking occasionally. Once gently bubbling, slowly drizzle a small amount of the hot cream mixture into the beaten egg yolk mixture, being sure to whisk all the while. Continue to add the cream and whisk until the contents of both bowls have been combined. Pour the entirety of the mixture back into the saucepan over medium-low heat and cook for about 4 minutes, constantly stirring, until thickened slightly (about the consistency of mayonnaise). Pull the pan off the heat and allow to cool for about 10 minutes, stirring once every minute or so. Pour the content of the pan into the prepared pie crust and smooth the filling out. Place a sheet of plastic wrap directly on top of the pie filling and place in the fridge to chill.
To prepare the topping:
- Combine the jam and juice or water with a whisk. Add a little more liquid to make the topping more viscous if desired. Drizzle the “sauce” on top of pieces of sliced pie and serve with fresh fruit!