These tarts are beautiful. I served them at a luncheon. They were well received.
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
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Total: 4 Hours, 30 Minutes
- 2/3 cup sugar
- 1/4 cup all-purpose flour
- 1 1/2 cups buttermilk
- 3 large eggs
- 2 teaspoons vanilla bean paste
- 1 (8- or 10-oz.) package frozen tart shells
- Toppings: fresh fruit, fresh basil sprigs
- 1. Whisk together sugar and flour in a 3-qt. heavy saucepan; add buttermilk and eggs, and whisk until blended. Cook over medium heat, whisking constantly, 7 to 8 minutes or until a pudding-like thickness. Remove from heat, and stir in vanilla bean paste. Cover and chill 4 to 24 hours.
- 2. Meanwhile, bake frozen tart shells according to package directions, and cool completely (about 30 minutes). Spoon custard into tart shells, and top with desired toppings just before serving.
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