Filed under: Desserts, raw food | Tags: almond, lucuma, raspberry, raw dessert, runeberg's tart
The 5th of February is the honorary day of the national poet of Finland, Johan Ludvig Runeberg. He lived in the 19th century and was a popular author of his day. These days we celebrate his memory with a little pastry called Runeberg’s Tart.
Runeberg, like other men of his status, had a wife, Fredrika. For over a hundred years Fredrika was only credited for being the wife of Runeberg, and as the inventor of the famous tart. In reality, Fredrika did not even invent this pastry, it was a specialty of a local bakery. Instead, she was an herself an aspiring writer, and a deeply ambitious person. But she was always left in the shade of her famous spouse. In those days before washing machines and vacuum cleaners, her days were mostly filled with household chores that she found absolutely dreary, besides of having to deal with a womanizing husband and financial difficulties.
Fredrika, isn’t it strange how still in 2010, a young lady, liberated and educated, like me, would make the choice of trying to be famous with her skills in the kitchen? Why would she do that? Since, between you and me, a pretty young lady with good cooking skills is to most people nothing more than that, however ambitious or clever she may be otherwise. A hundred years after you, Fredrika, I must admit that certain attitudes do sit tight in the society. And all you young ladies who are reading this blog and haven’t started your own, do consider another subject than cooking or handicrafts! Because, to formulate this clearly: after you are dead, do you want to be remembered for a friggin’ cake, named after your husband, or because, for example, winning the Nobel Prize in physics? I think this is something we all should think about, seriously.
But anyway, this tart is for you Fredrika, I promise to read your texts one day too.
I decided to make a raw version of Runeberg’s Tart. A Runeberg’s tart is a pastry with almond meal, bread or gingerbread crumbles, flavoured with cardamom and moistened with rum or punsch, a typical Swedish alcoholic drink. The tart is topped with some raspberry jam and sugar icing. You can find a nice vegan recipe here. This is how they look made by my friend Rosa, who traditionally arranges each year a party where only Runeberg’s Tarts are served.
My raw version contained almonds, lucuma, coconut, cardamom, dates, honey and some rum aroma, which is indeed artificial and not raw at all. But you could leave it out, substitute it with real rum or use bitter almond extract. The pink “icing” was a bit of a challenging part, and I ended up doing it with coconut oil and honey, but later realised that probably also some cashew nut cream would have looked nice.
2 dl blanched almonds
1/2 dl shredded coconut
3 tsp lucuma powder
1 tbsp honey
1 tbsp coconut oil
3 drops rum aroma
a pinch of cinnamon
1/2 tsp cardamom
The ” icing”:
2 tsp coconut oil
1 tsp honey
some raspberry purée/ other red juice for colour
1/2 dl frozen, thawed raspberries
honey for sweetening
I blended together all the ingredients for the tart with a food processor. Then I formed a round bar with the help of some baking parchment and stuck it to the freezer for about ten minutes. Then I cut the bar into five pieces, about 4 cm tall, and decorated them with raspberry puree and and piped on the icing. The raspberry puree was made with a hand held blender and the icing by simply mixing the ingredients with a spoon.
The tarts tasted surprisingly much like actual Runeberg’s tarts, but the consistency was a bit too heavy and oily for my taste. So I think I need to experiment a bit more with this raw dessert thing…
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