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Photo: Jennifer Davick; Styling: Lydia Degaris Pursell Photo by: Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Vanilla-Buttermilk Tarts

Individual Vanilla-Buttermilk Tarts make impressive desserts. Top the tarts with fresh fruit and basil sprigs for a darling and attractive garnish.

Southern Living MARCH 2012

  • Yield: Makes 8 tarts
  • Hands-on:30 Minutes
  • 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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Vanilla-Buttermilk Tarts recipe