Ingredients:
- 1 1/4 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup (1 stick) unsalted bud-butter, at room temperature
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1 cup unsalted bud-butter, at room temperature
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Fresh berries, for garnish
Instructions:
- Preheat the oven to 350 degrees F (180 degrees C). Grease and flour a 9-inch tart pan with a removable bottom.
- In a medium bowl, mix together the flour and powdered sugar.
- In a separate mixing bowl, beat the bud butter until creamy. Add the flour mixture, egg yolk, and vanilla extract, and mix until the dough comes together.
- Press the dough into the prepared tart pan, and prick the bottom with a fork.
- Bake for 15-20 minutes, or until the crust is lightly golden brown.
- Remove from the oven and let it cool completely.
- To make the butter cream, beat the bud-butter in a large mixing bowl until light and fluffy. Gradually add the powdered sugar, cream, and vanilla extract and beat until smooth.
- Spread the butter cream over the cooled crust.
- Garnish with fresh berries.
Serve and enjoy this bud butter cream tart. The crust is buttery, crumbly and the filling is a smooth and creamy bud-butter cream that pairs well with the fresh berries.
This bud butter cream tart is a decadent and stony dessert that is perfect for any occasion. You can also experiment with different fillings and toppings, such as chocolate ganache or caramel sauce.
It is important to note that this tart should be kept refrigerated and consumed within 2-3 days.