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Buttermilk Tart



Crust: – 1 cup flour – 1 cup sliced almonds – 1/3 cup Real California butter, cubed – 1/3 cup sugar – 1 egg yolk – 1 tablespoon Real California cream or milk Filling: – 1 cup sugar – 3/4 cup Real California buttermilk – 1/3 cup melted Real California butter – 3 tablespoons flour – 1/4 cup fresh lemon juice – 1 teaspoon vanilla extract – 1/4 teaspoon salt – 3 eggs – Zest of 1 lemon :baking
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Serves 8

Nice with a dollop of Real California whipped cream and freshly grated lemon zest.

Prep time: 30 minutes

Chill time: 1 hour

Cook: 1 hour, 10 minutes

Place flour, almonds, butter, sugar and egg yolk in a food processor. Run for 10 seconds or until well mixed.

Add enough cream to make a stiff dough.

Knead several times on a lightly floured board then press onto the bottom and sides of a 9-inch springform pan, pressing 2 inches high on the sides.

Prick with the tines of a fork on the bottom and sides and chill for 1 hour.

Preheat oven to 350°F.

Bake for 20 minutes; remove from oven and let cool slightly.

To prepare filling, whisk together all ingredients in a large bowl.

Pour into crust and return to oven.

Bake for 50 minutes or until filling is set in the center, tenting with foil if the top of the crust browns too quickly.

Let cool before serving.