A Little Claire-ification

bright ideas for the busy & budget minded…

30 Days of Thankfulness: Day 19 – Delicious Butter “Silk” Tart (my FB Contest Entry!)

Happy Monday!  Wish I could have gotten this out sooner but it was not to be.  That’s ok.  I know some of you are night owls like me so maybe I’m just really early!!  🙂

Today I am thankful (as always) for my sweet Husband.  It was another crazy work day for me.  So many deadlines before the holiday and then preparing to come back into projects right after… I need strength.  Or at least more caffeine.   My sweet man has been working tirelessly all day going through the last boxes and tools that need to be organized to get our garage finished.  He’s such an amazing help and is always calm when I get frazzled and feel like my head might explode.

And all of his organizing was amidst Littlest & Middlest “bouncing off the walls” since it’s holiday break.  The Oldest must be so happy that he can finally drive right about now.  I considered texting him 4 little words as he was about to leave to “hang out at Chik-Fil-A” (or do some other important teenager thing):

“Take. Me. With. You.”

Anyway, we made it through another Monday and now here’s the Butter “Silk” Tart!   This yummy custard tart recipe replaces buttermilk with “Silk” vanilla soy milk and there is NO skimping on flavor!  I used a round tart pan but if you just have a pie pan to work with, you will be just fine!

The background story:

Recently, I got an email that “Silk” was hosting a recipe contest.   I am not a vegetarian, but we absolutely love “Silk” Soy Milk – both Vanilla & Chocolate – around here.  And I am not getting paid to say this (I wish!) so when I saw this contest, I thought it might be fun to replace the buttermilk in one of my favorite recipes with Vanilla “Silk”.   Long story short, I signed up for the (again, non-sponsored) contest on the “Silk” FB page!  If you can take just an eensy second to vote for my recipe it would just make my day  month.  I really want to win that $1000 to put towards The Oldest’s upcoming college tuition!  Oy!    Anyway it’s reeeeally simple – all you do is go to the “Silk” Facebook page and click “Like” (if you never have before) and then click on the “Recipe contest” icon, then vote on the “Delicious Butter “Silk” Tart by Claire” entry (as opposed to the “Delicious Butter”Silk” Pie by Claire –  yes, I am clearly a scatter-brained goofball and accidentally called it a pie instead of a “tart” ANNNND the correct entry is now somehow showing twice so just vote for the middle one as I am going to see if they can’t delete the last duplicate entry).  ::sighs::   I am obviously challenged (I promise I am not responsible for any of the voting issues in Florida!).

Anyway, provided they don’t call and ban me from the whole thing for being a dork, and provided that you aren’t snoring by now, thank you (thank you, thank you, thank you) in advance if you can take a minute out of your busy day to do that!!

Wake up!  Back to the recipe.    I personally think that buttermilk pie is better than most custard pies – it’s slightly firmer and tastier in my opinion.  If you like custard pie, you will most likely love this one.  Fun fact:  the mixture of soy milk and a little lemon juice creates a great buttermilk replacement so if you are lactose intolerant, this is the perfect recipe for you!   And if ALL dairy is a problem for you, I am sure you probably have some ideas for replacing the butter in this recipe as well.  I don’t and I should maybe be buried with some fresh bread, cheese and a stick of butter.  And some bacon.  Feel free to share your butter replacement ideas if you have any!

You might remember my easy and super savory tart / pie crust recipe from my “Green Onion & Goat Cheese Tart”?  Well this Butter”Silk” tart  incorporates my favorite sweet pie tart crust recipe, which is a take off of Martha Stewart’s pâte sucrée (AKA “sweet pie dough”).

The Ingredients

For The Tart Dough:

2 1/2 cups all purpose flour

3 tbsp sugar

1 cup (2 sticks) chilled, unsalted butter, cut into cubes

2 large egg yolks

1/4 cup ice water


For The Filling:

 4 egg yolks at room temperature

1 cup of sugar

2/3 cup flour

¼ tsp. salt

6 tbsp butter, melted

1 tbsp lemon juice

1 cup (less 1 tbsp)  Vanilla “Silk” Soymilk

¼ tsp. baking soda

Making The Tart Dough:

This yields two tart / pie crusts so you will have an extra to freeze for your next recipe or you can double the filling and make two Butter”Silk” tarts!

First, place the flour and the sugar into the bowl of your stand mixer or a food processor.  Process for a few seconds to combine.  Add the chopped butter into the flour mixture and mix or process until the mixtures resembles pea sized crumbs.  This will only take about 10 seconds in a food processor – be careful not to over mix.

In a small bowl, combine the egg yolks and ice water and beat lightly to combine.  With your mixer or food processor running, slowly add the egg mixture JUST until the dough holds together.  About 30 seconds.  Turn the dough out onto a lightly floured work surface and divide in half, forming two discs  Do not over work the dough.  The chunks of butter staying intact will produce a flakier tart  Wrap each tightly in plastic wrap and refrigerate for at least one hour before baking.

Once thoroughly chilled, roll out one disc of your tart dough on a lightly floured surface.  It is really important to work with chilled tart dough so if you are rushed or busy, do not skip that step!

Lay the dough into the pan and form the dough into your tart or pie shell.

Once formed, place your dough lined pan back into the fridge and chill again while your oven heats.  {Make ahead tip: If you are baking the next day, wrap your formed tart / pie crust extra tightly before chilling overnight}.

Preheat your oven to 400*.

Once your oven is heated, remove the tart shell from the fridge and line with aluminum foil and ceramic pie weights  {Handy tip:  Dried beans can be used as pie weights.  However, as I’ve mentioned in the past, once beans are used as pie weights they cannot be re-used for cooking  / eating, so if you DO use dried beans, grab a mason jar, etc. and recycle them for future use as pie weights in your next recipes}.

Bake the tart shell for 20 minutes then remove the foil and pie weights and bake for 5 minutes more – you want the shell to be a light golden brown.

Making The Filling:

 While the tart is baking, add the lemon juice to a measuring cup;  Add the Vanilla “Silk” until it reaches the “1 Cup” line and stir to combine.  Allow to stand for 10 minutes to thicken slightly.  Add the baking soda to the “Silk” mixture and stir until dissolved.

In the bowl of your mixer, add the eggs and sugar and mix until combined and it is a lemony yellow color;  Mix in the butter, and then add the flour gradually so it does not clump.

Ha!  I happened to also grab a yellow mixing bowl so the egg yolks are almost camouflaged in this picture.  Oh well, there goes my chance at being “The Next Food Network Star” (now I REALLY need help with that college tuition).

Add the “Silk” mixture to the eggs and mix until combined.  This may appear to be slightly curdled – it’s totally fine.   Stay calm.

Place a cookie sheet on the bottom rack of the oven to catch any drippings.  There will be drippings y’all, especially if you are using a tart form.

Pour the filling into the pre-baked tart shell to just 1/4” below the rim of the crust. Place in the oven and bake for 10 minutes at 400*.

Reduce the heat to 350* and bake for another 25 -30 minutes.

It should be a beautiful golden brown at this point;  The sugar and the “Silk” creates a gorgeous thin crispy, sweet crust over the top.

Remove from the oven and place on a cooling rack.   Allow to cool completely (or as long as you can wait!) before releasing from your tart form and serving.


Let me know if you get a chance to make this and have a great Thanksgiving week!



Linking Up to:

Wednesday Extravaganza @ Hungry Little Girl




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