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Finnish Bilberry and Sour Cream Tart
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Source: https://recipheon.com/en/recipes/desserts/finnish-bilberry-and-sour-cream-tart
About this recipe
This Finnish bilberry tart has a delicate sour cream and egg filling. In this home version, the buttery, slightly crumbly crust is pressed into the pan with your fingers, then filled with a pale, gently vanilla-flavored mixture streaked with purple berry juice. We use frozen bilberries straight from the freezer, with a little starch to bind their juice. Thick sour cream gives the filling a pleasantly fresh tang. Let the tart cool before slicing so the center can firm up. Allow about 3 hours 10 minutes to make eight slices, including bringing the ingredients to temperature and cooling completely.
Ingredients
Buttery crust
200 g all-purpose wheat flour, Polish type 450
130 g unsalted butter with 82% fat: 125 g for the dough and 5 g for greasing the pan
75 g superfine sugar
1 raw medium (M) egg, about 50 g without the shell, for the dough
4 g baking powder
1 g salt
Bilberries and sour cream filling
300 g frozen wild bilberries, without added sugar, used without thawing; all their juice stays in the tart
10 g potato starch for coating the bilberries
250 g thick cultured sour cream with 18% fat
1 raw medium (M) egg, about 50 g without the shell, for the filling
40 g superfine sugar for the filling
8 g sugar flavored with real vanilla
Steps
Take the butter, both eggs and sour cream out of the refrigerator about 30 minutes before mixing. The butter should yield to a finger, but not be liquid. Keep the bilberries in the freezer until filling the tart. Preheat the oven to 180°C conventional. Prepare a shallow metal tart pan, 24 cm in diameter and about 3 cm high. Grease the base and sides with all 5 g butter allocated to the pan; keep the remaining 125 g for the dough.
Cream 125 g soft butter with 75 g sugar for about 2–3 minutes, until slightly lighter. Add the egg for the dough and beat briefly to combine. In a separate bowl, mix all the flour, baking powder and salt, then fold into the butter mixture just until the dry flour disappears. The dough will be soft and slightly sticky. Use a spatula and your fingers to spread it over the base and sides of the pan, making a base about 5–6 mm thick and an edge about 3 cm high. Use all the dough, without dusting with extra flour. Do not prebake the crust separately.
In a bowl, mix the sour cream, egg for the filling, 40 g sugar and all the vanilla sugar just until smooth, without whipping into a foam. Only now take out the bilberries. Quickly coat all the still-frozen fruit in all the starch and immediately spread over the raw crust. Transfer any starch left in the bowl to the pan too. Pour all the sour cream mixture evenly over the fruit, letting it run between the bilberries. Do not thaw the fruit and do not drain it; its juice should stay in the filling.
AI-generated Immediately place the tart slightly below the middle of the fully preheated oven. Bake for about 40–50 minutes. The pastry edge should be golden and baked through, and the filling set around the edges. The center may wobble gently when you move the pan slightly, but without a liquid wave. If it is still clearly liquid or the pastry at the edge looks wet and raw, bake for about 5–10 minutes more. If the top colors too quickly, cover it loosely with foil; the filling should stay pale, with purple bilberry streaks.
Set the pan on a wire rack and leave the tart to cool completely for about 90 minutes. If the center is still warm, wait longer; the filling firms up as it cools. Cut only once cool and divide the whole tart into 8 slices. Keep all the bilberries, their juice and all the filling in the portions; any butter or pastry stuck to the pan remains outside the servings.
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