Recipe Ingredients

Recipe Cooking and Preparation Method

Whip the soft butter and sugars well together. Whip cream until it's light. Add egg, cream and liqueur into the butter-sugar mixture. Mix together the dry ingredients and fold them softly into the batter.

Slightly butter 8 small cylindrical moulds and fill them with batter. Place moulds on a baking sheet and bake at 200 degrees C for 20-30 minutes.

For the syrup, bring the water, punch and sugar to a boil and then set aside to cool. When the tarts are ready, drizzle them with warm syrup. Let them absorb the syrup for at least one hour.

Remove the tarts gently from the moulds. Cut out a small piece from the tops (if the tarts aren't even). With a spoon make little holes on the top of the tarts and fill them with raspberry jam. Let the tarts set in the fridge.

Make a thick icing from powder sugar and water and pipe it around the raspberry jam on the top of each tart. Let the icing set.

Food Serving Suggestion

Serve the Runeberg's Tarts on Runeberg's Day (05.02) with a cup of coffee or tea.