Wednesday, December 28, 2011

Maple Buttermilk Tarts with Hazelnut Crust


You’re probably sick and tired of sugar, aren’t you? The last thing you want to think about is something sweet. All those christmas cookies, puddings, pumpkin pies. But I’m going to ask you to give these little tarts a try.


Earlier this month, I received a couple of products from Gilt Taste. One was a most likely  delicious pork shoulder - that I accidentally left on the counter overnight instead of in the fridge. But we’re not going to talk about that, okay? (Yes, I am a total dunce some days.)


The other product they sent over was BLiS maple syrup. I’d been wanting to combine buttermilk & maple syrup for a while now, so this seemed the perfect time. (Although I could have eaten the maple syrup by the spoonful - it's that good.)


We’ve got very simple flavors here. Hazelnut, buttermilk, and maple. That’s it. It's not hard to make, you can pull together the crust up to a week ahead of time if you put it in the freezer, and the rest just requires a bit of whisking. The custard filling is creamy & comforting, and the maple syrup flavor is enough of a change from the sugaryness of the season to make it perfect for January.


Maple Buttermilk Tarts with Hazelnut Crust
Makes 1 large tart or 4 small ones

For the crust:
1 1/2 stick unsalted butter, room temperature
1 cup all purpose flour
1 cup toasted hazelnuts
1/2 cup confectioners' sugar
1 large egg yolk
1/4 teaspoon salt

For the filling:
3 tablespoons dark brown sugar
1/4 cup melted butter
1/4 cup flour
1/4 tsp salt
4 eggs
1 cup maple syrup
1 cup buttermilk
1 teaspoons vanilla extract

For the whipped cream
1 cup heavy whipping cream, optional
1 tablespoon powdered sugar, optional
1 teaspoons vanilla extract, optional

Preheat oven to 350.

Place 3/4 cup of hazelnuts and powdered sugar in food processor. Pulse until nuts are finely ground, about 30 seconds. Add flour and salt, pulse to combined. Add butter; pulse until the mixture resembles coarse cornmeal with a few pea-sized chunks of butter.

With the machine running, add the yolk. Pulse just until the mixture begins to clump together. If the dough is dry, add cold water, 1 teaspoon at a time, and pulse until moistened.) Press dough evenly into bottom and up sides of prepared pan. Prick dough all over with a fork, freeze for 20 minutes.

Bake crust for 10 minutes. Remove and press down bottom and sides. Bake for 10 minutes more.  Let cool for 15 minutes.

In a large bowl, whisk together the brown sugar, melted butter, flour and salt. Add in the eggs, maple syrup, buttermilk and vanilla extract, stir to combine.

Pour mixture into pre-baked tart crust and bake for 45-55  minutes, (25-30 minutes for smaller tarts) or until outer edges are set, the middle will still bit a bit wobbly.

If using, whisk the heavy cream until lightly whipped, add the powdered sugar and vanilla, stir to combine.

Top with remaining 1/4 cup of toasted hazelnuts and lightly whipped cream.



  1. you had me at "hazelnut crust." beautiful as always!

  2. I may have had too many cookies, but I could not pass this up. I love anything with hazelnuts forever and always.

  3. Mmmm... hazelnut ::swoon:: my husband will love this and so will I. Thanks so much for the recipe!


  4. i just received the bourbon maple syrup as a gift from a good friend yesterday! she said it was her FAV maple syrup.

  5. Divine! That tart must be so enjoyable.

    Best wishes for 2012 and keep up with the great work!



  6. This tart sounds wonderful. I especially love the maple buttermilk filling. I bet it's to die for.

  7. i've been waiting for a good buttermilk tart to come along.
    i would always trust what you make girl.

  8. Yum... This looks so good, and sweets have looked absolutely disgusting to me these past few days.

  9. There can never be too many sweets. Looks very good! xo

  10. I'm definitely going to try this. As in, maybe tomorrow. :) Merry Christmas!

  11. This is so gorgeous! hazelnuts and maple love the flavours!

  12. Oh, I've just discovered your blog and...I love it. The tart, the photographs, and the lighting are all so wonderful.

  13. I'm a sucker for anything maple, and this looks right up my alley! Definitely perfect for January, although let's be honest, I'd love this any time of year :)

  14. sadly i clearly have not had enough sugar as i just did a cupcake/ice cream run for me and sam. this sounds divine. happy new year hannah!!

  15. I've totally done the same thing to a piece of meat. I think this beautiful tart is a great way to ease the pain!

  16. Not only does the recipe look great, but your photos are stunning.

  17. they look so good that i don't think i can resist.
    -jocee <3

  18. Divine lighting, Hannah. You make these times even more magical. And, no, I'm not sick of sugar yet. Bring it on!

  19. you're on the right, my mind is all about sugar!
    but this tarts are amazing, the hazelnut crust is a great idea and the filling seems to contribute lightness at the dessert :)
    it's a pity that maple isn't usual in my country because it's delicious...
    happy new year from Barcelona!

  20. Buttermilk + hazelnuts + maple syrup = sounds like my favorite flavors combined in one dessert! I will totally give a shot. And as always: I love the lighting of your pictures!

  21. Really intrigued by the buttermilk, maple syrup and hazelnut combination, sounds delicious. These photos are so beautiful, I love the composition and the lighting.

  22. Yummy! Looking forward to trying out this one--a perfect "comfort" dessert for this time of year.

    Your photos inspire me and I adore your blog!


  23. I love this combination! It's comfort food at it's best as far as I am concerned...

  24. delicious combo, I've been needing an excuse to buy some good quality maple syrup (the good stuff is oh so expenisve here in australia) and gorgeous photos. Happy New Year Hannah!

  25. Wow, these look delicious! THank you for so many lovely and yummy recipes. May you have a great new year, one full of love, health and lots of baking!

  26. This post is oh so beautiful! Thank you for adding me to your blogroll! <3 I'm honored.

  27. These tarts look so good! Another beautiful post with delicious photos. Congrats,i really love your blog.
    Happy New Year Hannah!

  28. not only were you nice enough to leave a sweet comment on my blog, but by doing so, i found you.
    lovely work! i just spent the last 15 min enjoying my visit to your blog!

  29. as you know...hazelnuts are my fave! this tart looks/sounds amazing! happiest of new years hannah!

  30. Hi, Found your blog via twitter. Quite amazing pictures. Such images I want to learn to get around. Wonderfully bright and so attractive.

  31. Mmm...this tart looks fantastic! So rustic and warm. Love the lighting in your photos...really showcases the dessert. Happy New Year :)

  32. Amazing photography and scrumptious looking tarts!! I love hazelnut, I can't wait to try these *_*

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  34. first time at your blog and for atleast 30 min i cld not read anything as i was so mesmerised by your photography.....breath taking

    love the tarts maple and yes i can drink that stuff right of the jar :) eld love the hazel nut crust ....sounds perfect !!

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  36. Lovely. Just lovely. I want to eat everything on your photos.

  37. This dish is really amazing to eat.As there has been mixed many awesome ingredients so it should be delicious for everyone.I would like to make this dish and will eat with my family.


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  39. The crust calls for "1 1/2 stick" of butter. Did you mean half a stick? I made it with the 1.5 sticks, and while it turned out delicious, the consistency was nowhere near "coarse cornmeal"! Probably better to give your butter amounts consistently in cups (as you did in the filling ingredients). But thanks for a great -- if much less healthy -- recipe!

  40. That Blis maple syrup is the best. I love the regular and the vanilla. It is so much better than other maple syrups out there. These tarts look like a great way to use it!

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