Blueberry cream tart in the Air Fryer
Finnish mustikkapiirakka in the air fryer: a crisp shortcrust base with juicy blueberries beneath a silky-smooth cream layer of Greek yoghurt, egg and sugar. The filling is baked until just set, so the tart stays soft and creamy inside.
Equipment
- 1 Air fryer
- 1 Springform pan 18 cm, needs to stand freely in the basket
- 1 Mixing bowl
- 1 Whisk
- 1 Parchment paper For lining the pan
Ingredients
Shortcrust base
100 g butter Soft
75 g sugar
1 pcs egg
150 g plain flour
1 tsp baking powder
1 tsp vanilla sugar
1 pinch salt
Blueberries and cream filling
- 250 g blueberries Fresh or frozen, not thawed
200 g Greek yoghurt Substitute for Finnish kermaviili- 1 pcs egg
- 50 g sugar
- 1 tsp vanilla sugar
- 1 tbsp plain flour To bind the filling
Instructions
Preparation
- Cream 100 g butter and 75 g sugar together until pale and fluffy in a mixing bowl, then whisk in 1 pcs egg.
- Mix 150 g plain flour, 1 tsp baking powder, 1 tsp vanilla sugar and 1 pinch salt together, and stir into the butter mixture to form a soft, cohesive dough.
- Line an 18 cm springform pan with parchment paper. Press the dough into the base and about 2 cm up the sides, so it forms an even layer.
- Whisk 200 g Greek yoghurt, 1 pcs egg, 50 g sugar, 1 tsp vanilla sugar and 1 tbsp plain flour together into a smooth, lump-free cream.
- Place 250 g blueberries in an even layer on the pastry base, and carefully pour the cream over so the berries are covered.
Cooking in the air fryer
- Preheat the air fryer to 170 °C fan.
- Place the pan in the basket and bake the tart for 25 minutes at 170 °C. Loosely cover with a sheet of parchment paper for the last 5-8 minutes if the surface is browning too much.
- Check the tart: the filling should be set at the edge and still slightly soft in the middle, and the pastry edge should be golden brown. Bake for another 3-5 minutes if the filling is still runny.
Serving
- Leave the tart to cool for 20 minutes in the pan, so the cream filling fully sets, before slicing it.
- Serve the tart warm or cold with a dusting of icing sugar, a scoop of vanilla ice cream or lightly whipped cream.
Notes
Tips for the perfect result:
The filling should still be a touch soft in the middle when the tart comes out of the basket — it will finish setting as it cools. If baked completely firm, the cream turns dry and grainy. Variation:
Use kermaviili if you can get hold of the original Finnish product. Cultured buttermilk or 18% crème fraîche also work well instead of the Greek yoghurt. The blueberries can be swapped for blackberries or raspberries. Serving:
Serve the tart warm with icing sugar, vanilla ice cream or lightly whipped cream, and a cup of black coffee. Portion size:
The pan needs to stand freely in the basket so the air can circulate all the way round. If your air fryer is small, use a 16 cm pan and extend the baking time by 3-5 minutes.
The filling should still be a touch soft in the middle when the tart comes out of the basket — it will finish setting as it cools. If baked completely firm, the cream turns dry and grainy. Variation:
Use kermaviili if you can get hold of the original Finnish product. Cultured buttermilk or 18% crème fraîche also work well instead of the Greek yoghurt. The blueberries can be swapped for blackberries or raspberries. Serving:
Serve the tart warm with icing sugar, vanilla ice cream or lightly whipped cream, and a cup of black coffee. Portion size:
The pan needs to stand freely in the basket so the air can circulate all the way round. If your air fryer is small, use a 16 cm pan and extend the baking time by 3-5 minutes.
Nutrition
Calories: 590kcalCarbohydrates: 74gProtein: 11gFat: 28gSaturated fat: 17gPolyunsaturated fat: 1.5gMonounsaturated fat: 7gTrans fat: 0.5gCholesterol: 156mgSodium: 280mgPotassium: 190mgFiber: 3gSugar: 40gVitamin A: 850IUVitamin C: 6mgCalcium: 70mgIron: 1mgNet carbohydrates: 71g
