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Mustikkapiirakka - Finnish Blueberry Tart

A blueberry custard tart with a cookie-like crust
Servings: 12

Ingredients

Crust

  • 125 g unsalted butter, softened about 9 Tbsp
  • 85 g sugar ⅓ c. + 1Tbsp
  • 3 g kosher salt 1/2 tsp.
  • 1 egg
  • 160 g flour 1 ¼ c.
  • 1 ½ tsp baking powder
  • ½ tsp vanilla
  • zest of 1 lemon

Filling

  • 1 pint fresh blueberries or frozen blueberries tossed with 2 Tbsp potato starch
  • 200 g Swedish Cultured Sweet Cream ¾ c. You can substitute a good quality sour cream
  • 64 g sugar ⅓ c.
  • 1 egg
  • ½ tsp almond extract
  • pinch kosher salt

Instructions

  • Preheat the oven to 400 F.

Crust

  • Beat together butter and sugar until combined. Then beat in egg and vanilla. Combine flour with baking powder and lemon zest. Add flour mixture to butter mixture, and mix until just combined. Pour crust mixture into a 26 cm tart pan with a removable bottom.
  • With lightly floured hands, press crust mixture into pan, as evenly as possible.

Filling

  • Place the cream, sugar, egg, and almond extract into a bowl together. Beat until well combined.
  • Place the blueberries into the shell, reserving a small handful. Pour the filling mixture over the top. Sprinkle the reserved berries on top, for a more attractive look.
  • Bake for 35-40 minutes, watching for a deep golden color around the edge. It's wise to put a sheet pan on the rack below the tart to catch any drips.
  • Remove from oven and allow to cool completely before sliding the tart out of the pan ring.