Strawberry Buttermilk Tart
Sweet short pastry
1 cup buttermilk
3 large egg yolks
1/2 cup sugar
1 Tbsp freshly grated lemon zest
1 Tbsp fresh lemon juice
125 g butter, melted and cooled
1 tsp vanilla essence
pinch of salt
2 Tbsp flour
2 cups chopped strawberries
Method: Line a greased 25 cm pie plate with the sweet short pastry.
Prick the pastry and bake blind with foil and with beans or rice
to weigh down the pastry for 25 minutes.
Remove the foil and beans/rice and bake for another 5 to 10 minutes until pale golden colour.
In a blender or food processor combine all ingredients except strawberries.
Place the berries in the tart base - pour the filling over the top.
Bake 180 deg C for 30 - 35 minutes or until the filling is set.
When cool, dust with icing sugar.
Note: If you are using frozen berries - allow extra cooking time.