Working with challenges again, and this time I was hinted to develop a recipe for Runeberg tart (torte). The name proposal was Runeberg tart 2.0. The number suggests that 1.0 has already been developed, and this should then be the next one. The original Runeberg torte has wheat and almonds and those are common allergens, therefore, lot of my readers can’t eat them.
Runeberg torte has certainly a myriad of different versions, and all of them are combined with the shape of “tower” of flavored with both almond and punch of rum flavor. I have never been allowed to taste this delicacy for the sake of almonds. In my childhood, these were not for the daughters of the poor family, and later, because of the almond allergies, I did not dare to taste them.
Below you will see a picture of how the original wheat version looks, it was made by a Finnish bakery shop.
When you smell it you will get a sent of vanilla and rom.
When making my own recipy I added in parentheses vanilla, almonds and spices. If you can eat them you will get closer to the original torte.
RUNEBERG TARTS FOR FOODRESTRICTED
Recipe: Helena Kemppainen
- 2 dl Helena’s naturally gluten-free digestive biscuits or any digestive buiscuits you can find in your local market
- (1 teaspoon of cinnamon and 1 teaspoon of cloves)
- 150 g vegetable fat margarine or butter
- 1 dl of sorghum flour
- 1.5 dl white rice flour
- 2 teaspoons of baking powder
- 1.5 dl cane sugar
- 1 teaspoon xanthan gum
- 2 eggs
- (1 – 2 drops of almond oil)
- (1 teaspoon of vanilla essence)
- 0.5 dl of rum, cognac or punch to moisten the tarts
- about 1 dl raspberry jam
- 2 dl powdered sugar
- 2 teaspoons lemonjuice and about 5 – 7 tbsp water
Buy or make raspberry jam.
Buy or make digestive cookies.
Mix the dry ingredients with each other.
Measure the fat and sugar and whip them together.
Add some dry matter to the whipped sugar/fat batter.
Crush the cookies.
Add 2 eggs to the dough, mix well together.
Add the rest of the dry ingredients to the dough, except digestive biscuits, beat up the batter.
Add the cookies to the dough.
Add the spices you choose (cinnamon, cloves, bitter almond, vanilla)
Put the dough in baking dishes.
Make a spot in the middle of the batter with a moistened finger.
Put raspberry jam in the hole.
Smooth the dough to cover the raspberry jam so that it does not fry out.
Bake tarts at 175 degrees for about 15 – 20 minutes until ripe.
Allow the tarts to cool and make icing during that time.
You do the icing by mixing powdered sugar, lemon juice and water together. The icing should be runny, but not too thin.
When the tarts have cooled, moisten them with rum, cognac or punch.
Let them dry for a while (about 30 min).
Pour some icing on each one and decorate with little bit of raspberry jam.
This recipe you can bake in the form muffins. To get additional richness we served them with whipped cream. They were so delicious.