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Finnish Blueberry Cream Tart or Mustikkapiirakka Recipe
CRUST:
12 TBSP or 170 grams unsalted butter, softened
172 cup / 125 grams sugar
1 large egg ( room temperature )
1 1/2 cup or 375 grams flour
1 tsp baking powder
FILLING:
Fresh blueberries
180g creme fraiche
180g sour cream
1 large egg
4 Tbsp sugar
1 tsp vanilla
1/4 tsp salt
Preheat the oven to 375 degrees ( 185 ° )
Grease you pie plate
Make the crust:
Cream together the butter and sugar until fluffy and light yellow
Mix the egg, then stir in the flour and baking powder until mixed.
Turn the dough which should be malleable , but mostly in a ball, into your greased pan and use your hands to push it into an even layer across the bottom and up the sides of the pan.
Bake the ( empty ) crust for 10 minutes and remove to the counter to cool slightly.
While the crust bakes whisk together the creme fraiche , egg , sugar, vanilla and salt.
The filling will be thin, pourable consistency.
Spread the blueberries across the pan caked crust and carefully pour the cream fraiche filling over and around the berries until crust is filled evenly.
Return to the over and bake for 30-35 minutes or until the edges are golden brown
Remove from the oven, and cool at room temperature.
Serve with vanilla ice cream , or vanilla sauce.
Enjoy!
