Description
A delectably tangy Pear and Raspberry Buttermilk Tart featuring a crisp Biscoff cookie crust filled with a creamy buttermilk custard and topped with fresh raspberries and pears. This dessert perfectly balances sweetness and tartness, making it an elegant yet easy treat for any occasion.
Ingredients
Crust
- 32 whole Biscoff cookies (1 8.8 oz package)
- 1 tablespoon granulated sugar
- 6 tablespoons unsalted butter, melted and cooled
Filling
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- ⅛ teaspoon salt
- 6 tablespoons unsalted butter, melted and cooled
- ¾ cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- ½ cup raspberries, halved
- ½ cup canned sliced pears, no sugar added, drained and diced
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C) and place a baking tray on the rack below the middle rack to catch any drips during baking. In a food processor, pulse the Biscoff cookies until they form fine crumbs. Add sugar and melted butter, then pulse again until the mixture resembles wet sand. Firmly press the crumb mixture into a tart pan, using the bottom of a glass or measuring cup to compact it evenly along the edges and base.
- Bake the crust: Bake the crust in the preheated oven for 7 minutes. Remove from oven and allow it to cool while keeping the oven at 350°F for the filling.
- Prepare the filling: In a mixing bowl or blender, combine the eggs, granulated sugar, flour, salt, melted butter, buttermilk, vanilla extract, and lemon juice. Mix or blend until the filling is smooth and well combined.
- Assemble the tart: Arrange the halved raspberries and diced pears evenly across the bottom of the cooled crust. Pour the prepared buttermilk filling over the fruit to fill the crust. Optionally, add a few extra raspberries on top for garnish.
- Bake the tart: Bake the tart on the middle oven rack for 50 to 65 minutes, or until the top is puffed and lightly golden. Once baked, turn the oven off and leave the tart inside for an additional 10 to 20 minutes to gently finish setting.
- Cool the tart: Remove the tart from the oven and place it on a wire rack to cool completely before serving.
Notes
- Use room temperature eggs and buttermilk to help the filling blend smoothly and bake evenly.
- Press the crust firmly to avoid crumbly edges after baking.
- If fresh pear and raspberries are available, they can be substituted for canned and frozen versions respectively for fresher flavor.
- Keep the tart in the oven after turning it off to prevent cracking and to allow the filling to set nicely.
- Store any leftovers covered in the refrigerator; best consumed within 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 57 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
