Recipe creation and photo by Greta


Tart Shell

12 Graham Crackers

1 Tablespoon chopped Crystallized Ginger

¼ cup Sugar

½ teaspoon Kosher Salt

5 Tablespoons Butter, melted

1 12oz jar of Kelly’s Pineapple Jalapeño Pepper Jelly

Buttermilk Filling

2 Tablespoons Water

1 1/2 teaspoons Unflavored Gelatin

3/4 cup Heavy Cream

1/2 teaspoon Lime Peel, finely grated

1/4 cup Sugar

1.5 cups Buttermilk

1 teaspoon Vanilla Extract

Prepare Tart Shell

  • Preheat oven to 350 degrees.
  • Pulse graham cracker crumbs, crystallized ginger, sugar, and salt in a food processor/blender until it makes a fine crumb.
  • Put crumbs into a mixing bowl and pour butter over and mix to distributed butter throughout the crumb.
  • Firmly press crumb mixture into bottom and up sides of a 9-inch tart pan, 9-inch pie dish, or 4-6 small tart pans. Pop into the freezer for 10 minutes.
  • Bake until crust is fragrant and edges are golden, about 15-17 minutes. Bush inside of tart shell with egg white and bake 2 additional minutes.
  • Let cool completely on a wire rack. Then pop the crust back into the freezer for 10 minutes.
  • While the crust is cooling, spoon out the 12oz jar of jelly into a pan and gently heat to loosen jelly for spreading. Do not completely melt the jelly and make very hot or you will soften the crust when it is added.
  • Remove crust from the freezer and spoon loose jelly into the crust and smooth to coast the interior crumb.

Prepare Buttermilk Filling

  • Pour 2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
  • Heat cream, lime peel, and sugar in a small saucepan over medium heat, stirring constantly until sugar dissolves. Increase heat and bring just to low boil, stirring occasionally.
  • Remove from heat and add gelatin mixture. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in buttermilk and vanilla.
  • Pour buttermilk filling into jelly lined tart shell and refrigerate for at least 6 hours prior to serving (4 hours if you are using small tart shells)
July 25, 2020 — Kelly Calabria