Runeberg's tarts
2 eggs
3 dl sugar
2 dl cream
2 tl baking powder
1 dl crushed almonds
200 g melted butter
4 dl bread crumbs
4 dl wheat flor
(punch to moisten the tarts)
Melt the butter and let it cool slightly. Beat the egg and sugar until fluffy. Combine the dry ingredients. Add cream and melted butter into the batter. Gently fold the dry ingredients into the batter.
Divide the batter into 20-24 small buttered cylindrical moulds and bake at 200 °C for about 12 minutes. Moisten the warm tarts with punch (optional). Let the tarts coll down, then top them with raspberry jam and a white icing sugar ring.
Energy contents in average / 100g: 387,6
kcal / 1627,8 kJ
lakto-ovovegetarian diet