Pear and Raspberry Buttermilk Tart
This quick and easy tart has creamy buttermilk pie filling, fresh raspberries, and sweet pears baked in a delicious Biscoff cookie crust!
Servings: 8 slices
Calories: 323kcal
Equipment
- 9-inch tart pan
- Blender and/or food processor
- Measuring spoons
Ingredients
Biscoff Cookie Crust
- 32 whole (250 g) Biscoff cookies 1 8.8oz package
- 1 tablespoon (12 g) granulated sugar
- 6 tablespoons (84 g) unsalted butter measured, melted, then cooled
Pear and Raspberry Buttermilk Tart Filling
- 2 large eggs room temperature
- 1 cup (200 g) granulated sugar
- 2 tablespoons (15 g) all-purpose flour
- ⅛ teaspoon salt
- 6 tablespoons (84 g) unsalted butter measured, melted, then cooled
- ¾ cup (177.44 ml) buttermilk room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- ½ cup raspberries cut in half
- ½ cup canned sliced pears (no sugar added) drained and diced
Instructions
Biscoff Cookie Crust
- Preheat oven to 350°F. Place a baking tray on the oven rack below the middle rack (this is to catch any tart leakage, just in case!)
- Place cookies in a food processor and chop to crumbs. Add the sugar and melted butter and continue to pulse until it resembles wet sand.
- Firmly press the crumbs into a tart pan. I like to use the bottom of a glass or measuring cup to press along the edges and bottom of the pan.
- Bake Biscoff cookie crust for 7 minutes, then let it cool. Keep the oven at 350°F for the tart.
Pear and Raspberry Buttermilk Tart
- Mix or blend the eggs, sugar, flour, salt, melted butter, buttermilk, vanilla extract, and lemon juice until well-combined.
- Place raspberry halves and diced pears on the bottom of the cooled tart crust. Pour the filling over the fruit so that it fills the crust. Add a few extra raspberries on top (optional).
- Bake on the middle rack until the top is puffy and lightly golden (about 50-65 minutes). Turn the oven off, but keep the tart in the oven for 10-20 minutes. Then, move it to a wire rack to cool.
Notes
Storage: Best enjoyed within 2 days. Store cooled tart in an airtight container in the refrigerator for up to 5 days or in the freezer for 1 month.
Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
Nutrition
Calories: 323kcal | Carbohydrates: 34g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 95mg | Potassium: 81mg | Fiber: 1g | Sugar: 30g | Vitamin A: 638IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg
