Berry Tart | Bjorn Bites & Booze | Wild West Viking
Dessert, Recipes

Berry Tart

Berry Tart | Bjorn Bites & Booze | Wild West Viking

Berry Tart

Your guests will love it when you share this amazing Berry Tart on a lovely summer evening. A sweet pastry crust with a delicious vanilla and lemon cream cheese filling topped off with fresh berries and sweet vanilla whipped cream. Release your inner culinary artist and have fun designing your dessert to your liking. Use any type of berries you have on hand although I'm partial to strawberries and blueberries.
Prep Time 20 mins
Cook Time 35 mins
Course Dessert
Servings 8 people


Pastry Crust

  • 1 ½ cup all-purpose flour
  • ½ cup powdered sugar
  • ¼ tsp salt
  • 9 tbsp unsalted butter, cut into small pieces (keep cold or frozen)
  • 1 egg yolk

Lemon & Vanilla Cream Cheese Filling

  • 16 oz cream cheese, room temperature
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 tbsp lemon juice
  • ½ lemon, finely zested


  • ½ pint blueberries
  • ½ pint strawberries, hulled and cut crosswise
  • ½ cup heavy cream
  • 1 tsp vanilla
  • 2 tbsp powdered sugar


Prepare Crust

  • Preheat oven to 375°F. Butter 8-inch springform pan, set to side.
  • Combine flour, sugar and salt in food processor. Pulse a couple of times to just combine.
  • Add in butter, a little at a time, and pulse until mixture turns into cornmeal.
  • Add egg yolk, and pulse to combine. If needed, add in 1-2 tbsp cold water until dough sticks together.
  • Remove mixture from food processor, and press dough into spring form pan evenly as well as up the sides of the pan. Freeze for at least 30 minutes.
  • Place buttered foil over dough, pressing gently into surface and up the sides.
  • Place tart shell onto baking sheet, and bake for 30-35 minutes or until crust is golden brown. Cool completely on wire rack.

Prepare Filling

  • Add cream cheese, sugar, vanilla, lemon juice and zest into a medium size bowl. Using electric hand mixer, combine until you have a smooth consistency.
  • Place filling mixture onto cooled crust, and spread evenly over the crust.

Vanilla Whipped Cream

  • Add vanilla and heavy cream into a bowl, and whisk until soft peaks form.

Assemble tart

  • Arrange freshly washed, and dried berries on top of filling in a decorative manner, piping vanilla whipped cream in between berries.
Keyword Berry Tart, Dessert recipes, Desserts, Summer desserts
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Aebleskiver | Danish Pancake Balls | Wild West Viking
Christmas, Danish Traditions, Dessert, Holiday, Recipes

Æbleskiver (Danish Pancake Puffs/Balls)

Æbleskiver | Danish Pancake Balls | Wild West Viking

Æbleskiver (Pancake Puffs or Pancake Balls)

A Danish tradition typically enjoyed around Christmas time (but I think you can enjoy them any time of the year). These puffy Danish pancake balls are sweet delights typically served with powdered sugar and strawberry jam, although I have elevated them slightly this time with boozy strawberry coulis. Æbleskiver literally translates to apple slices, although we don't add these into the batter. You do need a special Æbleskiver pan (see below).
These are perfect for breakfast, afternoon tea, or a sweet after dinner treat.
Prep Time 30 mins
Cook Time 30 mins
Course Dessert
Cuisine Danish


  • 1 Aebleskiver pan
  • Blender
  • Sieve or fine mesh strainer



  • 2 cups buttermilk
  • 2 cups flour
  • 3 eggs, yolks and whites separated.
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp baking soda
  • 2 tbsp sugar
  • powdered sugar
  • strawberry jam

Boozy Strawberry Coulis

  • ½ cup sugar
  • 3 tbsp water
  • 12 oz frozen strawberries, thawed
  • 1 tbsp Grand Marnier (orange liqueur)


Prepare Æbleskiver

  • Beat egg yolks, add sugar, salt, buttermilk, flour, baking soda and baking powder.
  • Beat egg whites until slightly stiffened.
  • Add egg whites to flour mixture.
  • Melt butter, place Æbleskiver pan on stove on medium heat. Brush butter into each hole. Ladle mixture into each hole about ¾ full. Cook about 2 minutes, and then turn carefully over on the other side (I use a wooden tool some people use a knitting needle), trying to spill some of the mixture into the hole as you are turning to make the pancake puff a little fluffy. Continue turning until the balls turn a nice golden color and are cooked all the way through.
  • Keep warm until ready to serve.

Prepare Coulis

  • Combine sugar and water in a small sauce pot over medium heat. Stir to combine and until mixture is thickened. Remove from heat.
  • Combine frozen strawberries and sugar syrup in a blender, and blend until mixture is smooth and pureed.
  • Pour puree over sieve over a medium sized bowl. Stir and push mixture into bowl until all liquid has been pushed through.
  • Add liqueur to mixture (if wanted). Stir to combine well.
  • Store in fridge for 5-7 days or freezer for 2-3 months.
Keyword aebleskiver, Danish Christmas, Danish food, pancake balls, pancake puffs, Sweet Treats
  • Aebleskive Pan : This is the pan that I have and have used for years. You can use a cast iron pan as well, but this one is very easy to use.
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Berries and cream Dessert Cups | Wild West Viking
Dessert, Recipes

Berries & Cream Dessert Cups

Berries & Cream Dessert Wontons | Wild West Viking
Berries & Cream Dessert Wontons | Wild West Viking

Berries & Cream Dessert Cups

These delicate little dessert cups have all the sweet tastes and textures everyone will love! The cinnamon-sugar dusted crispy wonton cups are filled with a creamy filling topped with fresh red berries and a little kiss of citrus!
Prep Time 30 mins
Course Dessert


  • 16 wonton wrappers
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • 1/2 cup cream cheese
  • 1 cup vanilla Greek yogurt
  • 1 tsp vanilla extract
  • 4 tbsp sugar
  • 1 cup fresh berries (I used raspberries and strawberries)
  • 1 lemon strips of lemon zest


Prepare Wontons

  • Preheat oven to 350°.
  • Prepare muffin tin, lightly spray with cooking spray.
  • Mix 2 tbsp sugar and 1 tsp of cinnamon in a small bowl.
  • On a baking sheet, layout wonton wrappers and lightly spray wontons with cooking spray, then sprinkle with the cinnamon sugar mixture. Turn over wontons and repeat process on the other side.
  • Place each prepared wonton into muffin tin and press down lightly to form a cup.
  • Bake for 6-8 minutes until crispy. Set aside to cool

Prepare Filling

  • Combine cream cheese, yogurt, vanilla extract and sugar in a bowl. Mix with electric hand mixer until smooth.

Fill Wontons

  • Fill cooled wonton cups with cream filling, top with fresh berries, and a lemon zest or two. (Serve immediately, or fill cups just before serving to avoid them getting soggy)
Keyword Dessert Wonton Cups, Desserts, Sweet Treats, Wonton
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Santa Gnome Treats | Wild West Viking
Christmas, Dessert, Holiday, Recipes

Santa Gnome Treats

Santa Gnome Treats | Wild West Viking

Santa Gnome Treats

These little treats have got to be the most delicious and cutest edible Christmas Santa Gnomes! I made these using sugar cookie bottoms, filled them with chocolate mousse, and topped with whipped frosting, a strawberry for a hat, and red M&M for the nose. These will definitely give you a sugar high, but seriously, who could resist?
Prep Time 25 mins
Cook Time 20 mins
Course Dessert


  • 1 pkg Refrigerated Sugar Cookie Dough (break apart kind)
  • 24 oz White Frosting (I used the whipped white frosting)
  • 24 strawberries
  • 24 red M&M's


  • Preheat oven to 350°F
  • Spray a mini-muffin pan with cooking spray (or use mini liners)
  • Place one cookie into each muffin cup (don't flatten)
  • Bake cookies for about 18 minutes, and place on wire rack to cool
  • While cookies are still warm, take a small spoon and gently press cookies into a cup shape.
  • Cool completely before filling.
  • Make your favorite Chocolate Mousse recipe or alternately, you can completely fill the bottoms with whipped frosting, vanilla pudding or other yummy filling.
  • Wash strawberries, and cut out the crown into a "V" shape (where the leaves are)
  • Take one of the cookie cups, and fill with chocolate mousse, or whatever you are going to filling them with, and be generous.
  • Then push the strawberry into the filling, cut side down, and add a red M&M for the nose, just under the "V" of the strawberry.
  • Add a little of the white frosting, just below the 'nose' on the cookie cup and draw a beard and make some lines for the beard with a toothpick.
  • Enjoy!
Keyword Chocolate Mousse, Christmas Treats, Gnome Cookies, Santa Gnome Treats, Sugar Cookie
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Boozy Pear Frangipane Tarte | Wild West Viking
Dessert, Recipes

Boozy Pear Frangipane Tarte

Boozy Pear Frangipane Tarte | Wild West Viking

Boozy Pear Frangipane Tarte

A perfect fall dessert and an impressive addition to your Thanksgiving dessert table! This French classic dessert has a little boozy twist with an extra shot (or two) of dark rum). The Frangipane comes from the sweet and smooth almond-flavored pastry cream. The tart is topped with fresh slices of pear, with a little apricot-rum glaze. Top the tart with toasted almonds and a little sprinkle of powdered sugar and Enjoy!
Prep Time 45 mins
Cook Time 55 mins
Course Dessert
Servings 8 servings


  • 1 sweet tart crust
  • ½ cup unsalted butter, room temperature
  • 1 cup powdered sugar (plus more for serving)
  • 1 cup almond flour
  • 2 tbsp all-purpose flour
  • ¼ tsp kosher salt
  • 2 large eggs, room temperature
  • 1 vanilla bean, seeded
  • 2 tbsp dark rum, divided
  • 1 tsp almond extract
  • 3 firm pears (Bartlett works best)
  • ½ lemon, juiced
  • 1 tbsp sliced almonds, toasted½


Make Frangipane (Almond Cream filling)

  • Cream the softened butter in a large bowl, and add powdered sugar until the mixture is well combined, and resembles a coarse meal
  • Add almond flour, all-purpose flour, salt and mix well.
  • Add eggs one at a time, and mix well after each addition.
  • Add vanilla bean (scraped), almond extract and 1 tbsp of the dark rum
  • Mix well until cream is smooth. (You can keep this refrigerated for up to 5 days)


  • Preheat oven to 375F.
  • Melt apricot jam with 1 tbsp dark rum, and mix until liquefied.
  • Apply jam to base of cooled pastry shell to prevent soggy bottom.
  • Fill tart crust with almond cream, smoothing out to the edges, and refrigerate for at least 30 minutes to set.
  • Peel pears, cut each lengthwise, scoop out cores, and cut each half crosswise into ⅛ inch slices. Keep the slices together so you can make a "fan". Squeeze a little lemon juice on top of the pear fans to prevent browning.
  • Remove tart crust from refrigerator. Gently take each pear half and "fan" it out on the tart crust, making sure to fan out toward the stem/top side. Slide your knufe under the pear half and fan it out over the almond filling, arranging it so the pear fans out to the center.
  • Bake tart at 375°F until golden brown or filling comes out clean. About 50 minutes.
  • Let the tart cool on a wire rack.
  • Brush pears with the leftover apricot/rum mixture. Once tart is cool, unmold the tart.
  • Sprinkle some of the toasted almonds over the tart, with a little powdered sugar, and ENJOY!
Keyword Fall Desserts, Frangipane, Pear and Almond Tarte, Pear Desserts, Pear Frangipane Tarte, Thanksgiving Desserts
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July 12, 2022
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June 28, 2022
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May 31, 2022