One of my favorite Finnish sweets is made from rahka, a cultured yogurt-like dairy product. My sweet and funny aunt Varpu blends it with whipped cream, sugar and fresh forest berries. We eat it with spoons and it is divine- like everything else she makes! For my nordic mid-summer tea party, I filled rye tarts with rahka and berries for a bite-sized afternoon tea treat!
Makes 24 tarts
Takes: 1 hour
You will need:
For the rahka:
8 ounces heavy whipping creme
2 Tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon freshly ground cardamom seed
8 ounces Icelandic or other strained plain yogurt
2 pints of fresh raspberries and blueberries
For the tart crusts:
3/4 cups all purpose flour
3/4 cups rye flour
pinch of salt
1/2 cup (4 ounces) cold butter, but into 1/2 inch cubes
1/4 cup ice water
The rahka: Whip the whipping cream, sugar, vanilla and cardamom together until stiff. Blend together with yogurt. Set aside in the refrigerator for up to 12 hours.
The tart shells: Preheat oven to 350 degrees.
With your fingers works the flours and salt into the butter until crumbly. Add the water with a fork. Careful not to overwork the dough. Bring it together into loose ball and refrigerate for 20 or so minutes.
Then, roll out the dough, cut or stamp it into circles about 3 inches in diameter.Place these in mini muffin tins and bake at 350 degrees for 10- 15 minutes until browned.
When they are cool, fill them with rahka and top with berries and fresh mint leaves!