Finnish Wild Blueberry Tart

Known as Mustikkapiirakka  (I know right!) in Finland ( we’ll just stick to blueberry tart, thank you very much) this is one of my personal favorite desserts because sometimes I need a little something after a meal but I’m not wanting something overly sweet, and this is just perfect! Thanks to The Wild Blueberry Growers of Nova Scotia for the amazing fruit!

Finnish Wild Blueberry Tart

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: The Kilted Chef
• Yield: serves 8

Print Recipe

Pin Recipe

Ingredients

Units USM Scale 1x2x3x

• Generous 1/4th cup butter ( 1/4 cup plus 1 tbsp)
• 1/3 cup vanilla sugar or 1/3 cup granulated sugar plus 1 tsp vanilla extract
• 1 egg
• 2/3 cup rye flour
• 2/3 cup all purpose flour
• 1 tsp baking powder
• pinch of cardamom
• 1 generous cup of fresh wild blueberries
• 1 cup sour cream
• 1 egg
• 1/4 cup vanilla sugar ( or 1/4 cup granulate sugar)
• 1 tsp grated lemon zest
• 1/4 tsp cardamom
• 1/8th tsp almond extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 375F.
2. Butter a tart pan with a removable bottom.
3. Cream the butter and vanilla sugar together. Add the egg, both flours and the cardamom. Mix until a loose dough is formed.
4. Place the dough into the tart pan and use your fingers to spread the dough evenly across the bottom and up the sides.
5. Use a fork to prick the bottom and sides of the dough and blind bake for 10 minutes.
6. Meanwhile combine the  sour cream, egg, vanilla sugar, lemon zest, cardamom and almond extract, mix well.
7. Spread the fresh wild blueberries in the tart and then pour the sour cream mixture over top, use a spoon to spread evenly.
8. Bake for 30 minutes and allow to cool in the pan for another 30 minutes.

• Category: Baking, Dessert, recipes