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  • Writer's pictureMealsbymiri

(ad) Cloudberry Cream Pies

Cloudberries and cream is one of the quintessential Norwegian holiday desserts and I've come up with a fun and delicious twist to this dish in collaboration with my friends at Nature's Charm! Although I was never a huge fan of cloudberries and cream growing up my boyfriend loves it and never goes a Christmas without at least 2-3 portions of this dessert (except from that one year we spent the holidays in Australia and didn't have access to cloudberries). These cream pies/tarts are super delicious though and perfectly pairs the classic flavours of the tart cloudberries with the sweet cream with a crunchy and buttery tart crust which takes the dish to the next level. Whether you've never had the traditional dessert before or you're a long time fan I highly recommend you give this one a go!



150g all purpose flour

50g almond flour

70g vegan butter

a good pinch of salt

30g brown sugar

20g maple syrup


400g cloudberries

1 can Nature’s Charm coconut whipping cream (refridgerated)

2tsp powdered sugar


If you are using frozen cloudberries, leave these out to thaw while making the crusts. To make the crust, mix all ingredients together in a bowl until well combined. Divide the mix evenly into two tart pans approximately 14-15cm wide (or use one large tart pan if you don't have smaller ones) and press it out evenly with your hands. Poke a few small holes in the bottom with a fork and bake in a preheated oven at 180 degrees for 15 minutes. Leave the tarts to cool completely. Once cooled, add about half of the cloudberries into each tart pan. Add the contents of your whipping cream to a bowl along with the powdered sugar. Whip until you have a light and fluffy coconut whipped cream. Add the whipped cream and top and if you wish, decorate with a few more cloudberries. Enjoy! These should stay good for about 2-3days in the fridge but I do recommend eating them within about a day of making.

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