New This Month

Buttermilk Cream Filling

Use this to make our Buttermilk Cream Tart with Apple Roses.

  • Yield: Makes enough for one tart

Photography: Caren Alpert

Source: Martha Stewart Living, February 2005


  • 2/3 cup heavy cream
  • 1 envelope unflavored gelatin
  • 1 1/4 cups low-fat buttermilk, not nonfat
  • 1/4 cup sugar
  • Pinch of salt


  1. Beat 1/3 cup cream with an electric mixer until soft peaks form; set aside.

  2. Sprinkle gelatin over 1/4 cup buttermilk in a medium bowl; let stand 5 minutes.

  3. Bring remaining 1/3 cup cream and the sugar to a simmer in a small saucepan over medium heat. Cook, stirring, until sugar has dissolved. Pour into gelatin mixture; stir until gelatin has dissolved. Stir in remaining cup buttermilk and the salt. Pour through a cheesecloth-lined sieve into a medium bowl.

  4. Using a whisk, fold in whipped cream. Refrigerate mixture 30 minutes.

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