SPICY JELLY AND BUTTERMILK TART
Recipe creation and photo by Greta https://lnk.bio/lucolette/
Ingredients
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)