Orange Buttermilk Tart with Cranberry Swirled Whipped Cream
1 Pastry crust. Home made, or store bought
1/2 cup buttermilk
3/4 tsp vanilla
1 3/4 cups sugar
1/3 cup flour
1/3 cup melted butter
Zest of 1 orange
Pre-heat oven to 300 degrees.
Roll to fit pastry crust into a 10 inch tart pan with removable bottom, or 9 inch pie plate.
In a medium sized mixing bowl, whisk together eggs, buttermilk, sugar, and flour.
Stir in vanilla, and melted butter. Add orange zest.
Pour into prepared tart crust and bake for 55-60 minutes or until tester comes out clean.
Cranberry Whipped Cream
2 cups heavy whipping cream
1 tsp vanilla
1/2 cup powdered sugar
1/2 to 3/4 cup cranberry sauce*
In a small food processor or blender, purée cranberry sauce until smooth. Set aside.
Beat whipping cream, vanilla, and sugar until stiff peaks form. To swirl, just lightly fold in cranberry puree. For a streaked look, “paint” a spoonful of cranberry purée along one side of pastry bag.
Fill bag with cream, and pipe to decorate.
Makes 8-10 servings
* Orange Cranberry Sauce
1 12oz package of cranberries, rinsed and sorted
1 cup orange juice
1 cup sugar
In a medium sized saucepan, mix together cranberries, sugar, and orange juice. Bring to a boil. Reduce heat and cook over medium heat for about 15 minutes. Sauce will thicken as it cools.