I decided to use the remainder of my buttermilk up in a tassie recipe. Being completely new to the term "tassie," I've gathered that it's a tart-cookie sort of deal. Maybe this would just be a tart. Or torte? I don't know. Regardless, I wanted to make a teeny-tiny buttermilk pie more less with some
raspberry in it.
These little darlings are fantastic. The crust is so buttery, the raspberry is raspberry-y, the buttermilk is smooth and creamy. It's all good.
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Tassie Crust from
Here
1/2 c butter
3 oz cream cheese
1 c flour
Beat butter and cream cheese until well mixed. Stir in flour until it becomes doughy. Chill for 1 hour. Shape into 24 balls and press into the bottoms and up the sides of a mini-cupcake pan. It was a little thin in some spots, enough so that the filling leaked out of the bottom of one.
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Buttermilk Filling from
Bill
1/2 c butter
1 1/3 c sugar
3 eggs
1 1/2 c buttermilk
1 tbsp flour
pinch of salt
1/2 tsp vanilla (he used a dash of bourbon instead)
Cream butter and sugar together. Combine remaining ingredients. This makes way more than needed to fill 24. I'd make about a third of this amount next time. Today I poured the rest into graham cracker cupcake shells and baked them up. We'll see how that turns out.
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After pressing dough into each cup, place one raspberry into each. Fill just about full with buttermilk mixture. Bake for about 30 minutes at 325 degrees, until crust is slightly golden and filling looks solid-ish.
