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Lemon Buttermilk Tart with Saffron

Lemon Buttermilk Tart with Saffron


For the dough

  • Pulse flour, sugar and salt in a food processor to combine.
  • Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. 
  • Transfer to a large bowl and add buttermilk. Mix with a fork, adding more buttermilk by the tablespooon if needed, just until a shaggy dough comes together and knead very lightly until no dry spots remain. Pat into a disk and wrap in plastic. Chill at least 4 hours. 
  • Preheat oven to 180* C (356* F).
  • Place the dough between 2 large sheets of parchment paper that have been heavily dusted with flour. Dust the dough with flour also.
  • Use a rolling pin to roll out the dough, slowly, between the parchment papers. If you find it difficult to roll out the dough, let it rest at room temperature for 5 minutes so it can soften.
  • When the dough has stretched out a bit, lift the pieces of parchment and dust with some more flour to help it roll out easier. Roll out some more and dust again if necessary. The dough needs to be rolled out to become as thin as a stack of 10 playing cards and to a 35 cm. round.
  • Use the rolling pin to help you transfer the dough to a 26 cm tart pan.
  • Press on the dough, lightly with your hands, to help it stick to the sides of the pan.
  • Pierce small holes onto the bottom of the tart dough. Spread 2 large sheets of plastic wrap over the dough, crisscrossed. Add cooking weights (or beans). Cover the weights also, by turning over the top sheet of plastic wrap.
  • Bake the tart shell along with the weights for 20 minutes.
  • Remove from oven and remove weights and brush tart shell with some egg wash (egg yolk diluted with a small amount of water). Bake for another 10 minutes, until it turns golden brown.

For the filling

  • Meanwhile, blend egg yolks, eggs, buttermilk, sugar, lemon zest, lemon juice, salt, saffron in a blender until smooth. With motor running , add 2 tablespoons of flour , then butter. Tap blender bowl against countertop to burst any air bubbles in filling and pour into warm crust. 
  • Bake tart for 55-60 minutes to 150* C (300*F), until filling is set around edge but center jiggles slightly. Rotate halfway through and cover edges with foil if they brown too much before filling is done. 
  • Transfer tart dish to a wire rack and let cool. Serve with whipped cream. 
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Nutrition information per 100 gr.

Calories (kcal)
18 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
31 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
65 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
11 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
21 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
19 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
2 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
11 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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