Pear and Raspberry Buttermilk Tart

My Pear and Raspberry Buttermilk Tart has a Biscoff cookie crust filled with a buttermilk custard, pears, and raspberries. It has complex flavors and textures but is surprisingly quick and easy to make!

Why You'll Love This Recipe

• The sweet, spiced cookie crust adds a rich, caramelized flavor to this fruit tart.
• The filling is super creamy and can be made in a blender (no mixing bowls or mixers required for this recipe).
• It uses canned pears so you can make it all year long!
• This buttermilk pear tart has raspberries which add a delicious, bright pop of flavor and color.

Ingredients

• Biscoff cookies are crushed to make the pie crust. Collect these cookies on your next flight, or purchase them in the cookie aisle of your grocery store.
• Buttermilk adds creaminess and a slight tang to the custard filling.
• Vanilla extract helps flavor the custard.
• Canned sliced pears and fresh raspberries top the custard to make the best fruit tart! Be sure to grab a can of pears that doesn't have any sugar added.

See recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

• Very ripe, peeled pears can be used in place of the canned pears. Or, completely swap the pears for canned peaches.
• Use graham crackers instead of Biscoff cookies for a graham cracker crust. Follow my graham cracker pie crust recipe for this variation.
• Swap in any variety of berries, such as blueberries or blackberries, in place of the raspberries. I do not recommend using frozen berries in this recipe.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Step by Step Instructions

Step 1: To make the cookie crust, pulse the Biscoff cookies in a food processor with the melted butter and sugar until it is the consistency of wet sand.

Step 2: Pour the cookie crumbs into a 9-inch tart pan and press firmly into the pan. Bake at 350°F for 7 minutes. Place it on a wire rack to cool.

Step 3: To make the custard, mix together the eggs, granulated sugar, all purpose flour, melted and slightly cooled butter, buttermilk, vanilla extract, lemon juice, and salt. 

Step 4: Sprinkle chopped pear slices and halved raspberries evenly across the cooled cookie crust.

Step 5: Pour the custard batter over the fruit in the tart shell. Top with a few extra raspberries, if desired.

Step 6: Bake the buttermilk tart at 350°F until the top is golden, about 50-65 minutes. Turn the oven off and leave the tart in the oven for 10-20 minutes longer. Then, remove from the oven and allow to cool completely.

Expert Baking Tips

1. I like to use the bottom of a measuring cup or small glass to help press the cookie crust into the tart pan. It helps get the crust even and create smooth edges.
2. You can use a whisk to make the buttermilk filling, or you can place all of the ingredients in a blender or use an electric hand mixer to combine - whichever you prefer!
3. Place a baking sheet on the oven rack underneath the tart pan to catch any leaks when the buttermilk pie is baking.

Recipe FAQs

Storage

Refrigerator

The raspberry pear tart can be stored in an airtight container for 5 days. However, it's best enjoyed within 1-2 days.

Freezing Instructions

Store cooled and sliced buttermilk tart in a freezer-safe airtight container for up to 1 month.

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