Mustikkapiirakka is a delicious blueberry tart, very popular in Finland . With its light dough and creamy blueberry mixture, it is a perfect dessert to accompany coffee or for a snack. This gluten-free version preserves all the sweetness and acidity characteristic of this Nordic tart.
Ingredients
Preparation
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Prepare the dough: In a bowl, mix the rice flour, almond powder, salt and sugar. Incorporate the cold butter cut into pieces and work the mixture with your fingers to obtain a sandy texture. Add the egg and mix until a ball of dough forms. If the dough is too dry you can add a teaspoon of cold water. You can of course use your pastry robot. Reserve in the refrigerator for 30 minutes.
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Roll out the dough: Preheat the oven to 180°C. Spread the dough in a tart pan, pressing well around the edges. I spread the dough between 2 cling films for ease. Lightly prick the bottom with a fork.
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Prepare the filling: Arrange the blueberries on the dough. In a bowl, mix the cream, egg, sugar and cornstarch. Pour this mixture evenly over the blueberries.
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Bake the tart: Bake the tart for approximately 25 to 30 minutes, until the filling is set and lightly browned. Let cool before serving.
