Voima-Papu Runeberg’s tart

Voima-Papu Runeberg’s tart


1,5 dl Voima-Papu broad bean flour

1 dl almond flour

100 g shortening, melted

1 dl brown sugar

1 tbsp psyllium

2 tsp baking powder

1/3 tsp baking soda

2 tsp vanilla sugar

1 dl apple juice

10 drops of bitter almond extract


Mix the dry and wet ingredients (melted butter + brown sugar + apple juice + drops) together in separate bowls, then combine. Pour the mixture into a lined, 20 cm pan. Bake for 30 minutes in 170 degrees C. Let the tart cool down.

Top with 150 g of raspberry jam, 2 dl of icing sugar + 2 tbsp of water.

Decorate with a large circle of raspberry jam on top. Pipe a white circle (icing sugar + water) around it.