This recipe is based on a rarely known buttermilk pie from the southern states of USA. These are very like the European custard tarts in a way, apart from the extra tang that the buttermilk delivers. You can either do this recipe with a large pie or smaller individual tarts. To make it even more American you can add blueberries which, in fact, originally came from America. Definitely an all American pie.
Time: 50 Minutes Total
Difficulty: Take Your Time
200g of Flour
85g of Butter
Enough Cold Water to bind together
Pinch of Salt
300ml of Buttermilk
4 Egg Yolks
30g of Butter (melted)
45g of Plain Flour
75g of Sugar
4 tablespoons of Lemon Juice
1 teaspoon Vanilla Extract (optional)
Make the Pastry (can be done the day ahead)
- In a food processor add the butter in small cubes. Before adding in the flour and salt.
- Blend to make a pebbly texture. Then add a tablespoon of cold water at a time until the dough comes together. Blending in-between.
- Store in a container for 30 minutes or overnight if possible.
Baking the Tart
- Preheat the oven to 180 degrees Celsius.
- Round out the pastry into either a round to cover a large pie dish or in into round to fill 10 sections of a muffin tin, or individual tart tins.
- Add together all the ingredients for the filling apart from the blueberries and whisk until well combined.
- Pour the wet mixture in the pastry case(s) and add the blueberries.
- Bake for 30-35 minutes until the custard still has a slight wobble and has slightly turned brown in parts.
- Remove from the oven and allow to cool completely before serving.