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Today's video, I'm sharing my 5 am calm and productive morning routine in our new home.
Are you a morning person? What's your morning routine like?
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Thank you for being her today. Take care.
Lots of love, Jen

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Mustikkapiirakka (Finnish blueberry tart)

Ingredients
For the crust
100g softened butter
110g sugar
150g plain, all purpose flour
1 teaspoon baking powder
1 egg
1 tsp cardamom

Filling
300g sour cream
100g sugar
1 egg
1 teaspoon vanilla essence
blueberries

Method
Preheat the oven to 175°C (350°F).
Grease a tart tin, or use a non-stick tart tin if you have one.

Roll out the pastry to fit a 22–24 cm (9-inch) pie pan.
Press it gently into the pan


Cream together the butter, sugar until pale and slightly fluffy.
Gradually add the egg and mix well.
Add the flour and baking powder and mix together well without working it too much.
We don't want a hard crust
Press the dough evenly into a greased pie pan, spreading it up the sides.

In a small bowl, whisk together the sour cream or yogurt) egg, sugar, and vanilla extract.
Spread the blueberries evenly over the crust.
Pour the filling mixture evenly over the blueberries.

Bake in the centre of the oven for about 35 minutes until the edges of the tart start to turn a light golden brown and the filling is slightly firm but not hard.

Let the pie cool for at least 15–20 minutes before slicing.
It can be served warm or at room temperature.
Enjoy as is, or with whipped cream, vanilla sauce, or a scoop of vanilla ice cream.