Press enter to see results or esc to cancel.

Kevin Rathbun’s Blueberry Buttermilk Tart with Blueberry Sorbet recipe

Enjoy this double blueberry treat. It’seven more delicious when berries are fresh-picked in season.

Recipe: Kevin Rathbun’s BlueberryButtermilk Tart with Blueberry Sorbet

1 (9 inch) pre-baked tart shell
2 large eggs
1/4 cup SPLENDA® Sugar Blend
3/4 cup buttermilk
1 tablespoon fresh lemon juice
1 lemon, zested
3 tablespoons all-purpose flour
1 pinch salt
2 cups fresh blueberries
1 tablespoon heavy cream
4 tablespoons unsalted butter, melted1 1/3 cups water
1 3/4 cups SPLENDA® Brown Sugar Blend
8 cups blueberries
2/3 cup fresh lemon juice – divided use

  • Preheat oven to 450°F (230°C).
  • Fit piecrust into a 9-inch tart pan accordingto package directions. Trim off excess pastry along edges. Linepastry with aluminum foil, and fill with pie weights.
  • Bake for 7 to 8 minutes. Remove weightsand foil; bake 3 additional minutes. Cool on a wire rack.
  • Decrease temperature to 325°F (160°C).
  • Whisk together eggs, SPLENDA® SugarBlend for Baking, buttermilk, lemon juice, zest, cream, and butter.Add flour and salt, whisking until blended.
  • Place blueberries evenly in bottom oftart shell. Pour buttermilk mixture over blueberries.
  • Bake 25 to 30 minutes or until tart isset. Cool on a wire rack. Serve with a scoop (1/2-cup) of BlueberrySorbet. Save remaining sorbet for another dessert.
  • To make sorbet: combine water and SPLENDA®Brown Sugar Blend in a small saucepan; cook over medium heat,stirring constantly, until SPLENDA® Brown Sugar Blend dissolves.Set aside.
  • Combine blueberries and 2 tablespoonslemon juice in a saucepan; heat mixture over medium heat 3 to5 minutes or until the blueberries are soft.
  • Process half the blueberry mixture, SPLENDA®Brown Sugar Blend mixture, lemon juice and zest in a blenderor food processor. Pour mixture through a wire-mesh strainerinto a bowl, discarding pulp. Repeat procedure with remainingingredients. Cover and chill.
  • Pour into container of an ice cream freezer.Freeze according to manufacturers directions.

    Makes 8 servings.
    Preparation Time: 30 Minutes
    Total Time: 1 Hour 45 Minutes

    Nutrition Info Per Serving (1/8 of recipe):Calories 520 | Calories from Fat 120 | Fat 14g (sat 6g) | Cholesterol70mg | Sodium 200mg | Carbohydrates 87g | Fiber 5g | Sugars 50g| Protein 5g

    Recipe courtesy of Splenda, Inc. Splenda®is a no-calorie sweetener made from sugar that is suitable fordiabetics. For more information regarding this product, pleasecall 1-800-777-5363 or visit their website at www.splenda.com.


    If the Kevin Rathbun’s BlueberryButtermilk Tart with Blueberry Sorbet recipe was useful and interesting, you can share it with your friends or leave a comment.

    Facebooktwittergoogle_plusredditpinterestlinkedinmail
  • Comments

    1 Comment

    Simply

    Passion Fruit Mignonette Paired with Charles de Fere Cuvee Jean-Louis, Blanc de Blancs Brut or Samuel Adams Alpine Spring Love Bird Pan-Roasted Quail — Vidalia Onion Stuffing — Pepper Vinegar — Fried Kale Paired with La Revolera, Tempranillo or Angry Orchard Crisp Apple Cider Chocolate Buttermilk Cake — Pink Champagne Buttercream Paired with Ruby Port or Rogue Mocha Porter Genki Noodles and Sushi – Special Three-Course Dinner Valentine’s Day Dinner – Feb. What’s up in the food world this week?


    Leave a Comment