Runebergintortut
recipe

Delicious and moist Runebergintortut, perfect as a sweet snack or dessert. These treats are easy to make and are especially delightful with raspberry jam.
Preparation Time: 40 minutes
Serving Size: 7 tarts
Ingredients:
- 1 1/2 dl liquid vegetable fat
- 1 1/2 dl sugar
- 2 eggs
- 1/2 dl milk
- 1 1/2 dl all-purpose flour
- 1 1/2 dl breadcrumbs
- 1 dl almond flour
- 1 tsp baking powder
- 1 tsp cinnamon
- A pinch of ground ginger
- A few drops of bitter almond essence
- Raspberry jam
- Powdered sugar for decoration
Instructions:
1. Whip the vegetable fat and sugar together until creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in the milk and the combined dry ingredients (flour, breadcrumbs, almond flour, baking powder, cinnamon, and ginger).
4. Flavor the batter with bitter almond essence.
5. Spoon the batter into silicone muffin molds and create a small indentation in the center of each tart.
6. Fill the indentation with raspberry jam.
7. Bake in a preheated oven at 200°C (390°F) for about 15 minutes.
8. Allow the tarts to cool, then top with more raspberry jam and decorate with powdered sugar.
Nutritional Information (per tart, estimated):
- Energy: 250 kcal
- Protein: 4 g
- Carbohydrates: 35 g
- Fat: 12 g
- Fiber: 2 g

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