Mountain Huckleberry Pie
Mountain huckleberries are one of the West Coast’s finest wild treasures. Their deep colour and tangy-sweet flavour shine in this rustic tart, layered over buttery shortcrust and silky vanilla cream. Each slice brings together the richness of custard with the bright, untamed taste of the forest.
Prep Time: 30 min
Total Time: 1 hr 20 min (including chilling and baking)
Serves: 6
Ingredients
For the shortcrust pastry
- 250 g flour
- 125 g butter
- 50 g powdered sugar
- 1 egg
- 1 pinch of salt
For the pastry cream
- 2 egg yolks
- 15 g cornstarch
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- 200 ml milk
- 20 g butter
For the topping
- 500 g fresh or frozen mountain huckleberries
- 10 g icing sugar
Preparation
Prepare the pastry
Mix the softened butter and sugar together until creamy.
Add the egg and whisk until smooth.
Add the flour and salt in one go, mixing gently by hand until combined.
Form a ball of dough, wrap, and refrigerate for at least 1 hour.
Prepare the pastry cream
In a saucepan, bring the milk to a boil.
In a bowl, whisk the egg yolks with the sugars, then add the cornstarch and mix until smooth.
Slowly pour in the hot milk while whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring continuously, until thickened.
Remove from heat and stir in the butter. Let cool completely.
Assemble the tart
Preheat the oven to 180°C (350°F).
Rinse the huckleberries carefully and drain well.
Butter a 26 cm tart pan. Roll out the pastry with a rolling pin and line the pan.
Spread the cooled pastry cream evenly over the crust.
Top with the huckleberries and bake for about 35 minutes (or until the crust turn golden).
Let cool before removing from the pan. Serve chilled. Sprinkle with icing sugar for decoration.
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