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Finnish Blueberry Tart

Servings: 10. Total Time: 1 hr 15 min. Active Time: 15-20 min.

A Finnish tart? Where did she come up with that?! Haha.

I'm always trying to flex my creativity and try new things for clients. I have an amazing client from Finland that is really missing home right now amidst COVID-19. I wanted to bring a little bit of 'home' to him through a source that brings ALL of us joy: dessert! That's when I stumbled upon this recipe for 'Blueberry Pie' called Mustikkapiirakka. It's kind of like a blueberry tart meets cream pie meets cheesecake...yumm! One thing I really appreciate about Finnish desserts is the presence of cardamom. It's one of my favorite hidden spices in cinnamon buns, carrot cake, and sometimes apple pie. Anytime a recipe I find calls for cardamom..I DOUBLE it, and you should too. You won't regret it. TIP: Most store-bought jars of spices have been on the shelf a LONG time, so unless you have super fresh cardamom/cinnamon/ginger double it in your recipe. Cardamom brings an earthy, sweet, and savory component all in one, and I love that the Finnish mix it with sweet and sour to truly compliment all it's potential. Remember the best tasting dishes cover the whole palate: salty, sour, bitter, sweet, umami. This recipe is one of them. Salty, sweet, and umami from the crust. Sweet, sour, and a little bitter from the filling. The only catch is that this recipe needs to be made for a client who is gluten-free and watching sugar intake. So, I performed some magic and made several adjustments to the original recipe by Sugar Loves Spices.

All in all, this recipe takes about 15 min of actual work. The rest is just bake time and cooling time. Hope you love it as much as my client did. His direct quote "Congratulations. You nailed it. 99% Finnish!" Good enough for me. :-)

For the crust:

  • 1-2 tbsp coconut oil, butter, or earth balance

  • 100 g unsalted butter, at room temperature (for vegan use Earth Balance, Coconut Oil will work but it will have a very coconut taste)

  • 100 g Lakinato Monkfruit Sugar

  • 1 large egg

  • 100 g Millet Flour

  • 50 g Almond Flour

  • 50 g Cassava Flour

  • 1 tsp baking powder

  • 1 tsp xantham gum (optional. it holds better together with gum but you can omit. it will just be slightly more crumbly. Be sure to use parchment on the bottom)

  • Pinch of cardamom

For the filling:

  • 250 g fresh (of frozen come to room temp) blueberries

  • 250 g sour cream (or my DF Sour Cashew Cream)

  • 1 egg

  • 1/4 tsp cardamom

  • 1 tsp vanilla

  • 4 Tbsp Lakinato Monkfruit Sugar

Preheat the oven to 375° F. Lightly butter a 12" tart pan with removable bottom. ( I used my 12 " springform pan that I use to make cheesecakes. Worked perfectly.)

For the crust:

  1. Oil the bottom and insides of the springform or tart pan. Cut a piece of parchment for the bottom circle of the pan and place on top of the oiled surfaces. Then oil the parchment. (use coconut oil)

  2. Cream together the butter and sugar until fluffy and light.

  3. Add in the egg, and mix.

  4. Stir in the flours, pinch of cardamom, xantham gum, and baking powder just until combined into a pliable ball.

  5. Turn the soft dough into your greased pan and use your hands to spread it into an even layer across the bottom and up the sides of the pan.

  6. Prick the bottom with a fork and bake the empty crust for 10 mins. Remove from the oven and let cool slightly. Should be slightly browned on the edges.

For the Filling:

  1. While your crust bakes, in a bowl whisk together the sour cream, egg, sugar, vanilla, and cardamom. The filling will have a thin, pourable consistency.

  2. Spread the blueberries evenly across the par-baked crust. Carefully pour the filling over and around the berries and spread gently with a spatula until the crust is filled evenly.

  3. Carefully return to the oven and bake for 25-30 minutes, or until the edges are brown and the filling around the edges is set. The center should not look like uncooked liquid, but neither too dry and firm.

  4. Remove from the oven and cool at room temperature for at least 40 mins. (If you stick in fridge to cool right away you may see some cracking on the surface)

  5. Serve warm or at room temperature, with ice cream or whipped cream if you like, maybe with a few extra berries on top.

I like to slice and place in air tight container to enjoy over the course of a week. It makes 10 slices so feel free to share with neighbors!

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