FinnStyle Blog

Crunchy Bilberry Tart Recipe

Crunchy Bilberry Tart is one tasty pastry, made with NordicNordic Bilberry Powder and whipped coconut cream. Crust Ingredients:2 1/2 oz cold unsalted butter, cut into small cubes2/3 cup pastry flour1/4 cup finely ground hazelnuts1/2 cup rolled oats1/3 cup coconut sugar1/2 tsp ground cardamom1/2 tsp of salt Filling Ingredients:1 1/2 cup frozen wild organic blueberries1/3 cup + 2 tbsp organic blueberry or blackberry juice1 tbsp NordicNordic bilberry powder1/4 cup coconut sugar1/2 vanilla pod2 1/2 tbsp cornstarch Whipped coconut cream1 14 oz. can coconut creamHoney to taste Directions: Prepare the crust. Preheat oven to 350 F. Work of all of the ingredients together for the crust with your fingertips until a dough forms. Butter a 9 1/2” tart pan and press the dough evenly into the pan. Bake for about 12-15 minutes until golden. Let cool. Place blueberries, 1/3 cup juice, berry powder and sugar into a pan. Scrape vanilla seeds into the pan as well and heat until almost boiling. Mix the cornstarch with the remaining juice in a small bowl and whisk into the blueberry mixture. Let boil for about a minute. Let cool completely. Chill the coconut cream in the fridge overnight, being sure not to shake or tip the can to (otherwise the cream will mix in with the liquid). Remove the coconut cream from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies or such). Place hardened cream in your mixing bowl. Beat for 30 seconds with a mixer until creamy, add honey to taste. Fill the cooled tart shell with the cooled blueberry mixture, top with the whipped coconut cream and sprinkle bilberry powder on top. Best served immediately.