1. Make the Shortbread Dough

• In a large bowl, cream the softened butter and powdered sugar together until light and fluffy, about 2–3 minutes.
• Mix in vanilla extract and cardamom (if using).
• Add flour and salt gradually, mixing until a soft dough forms.
• Turn dough onto a lightly floured surface and knead just until smooth.
• Wrap in plastic wrap and chill in the refrigerator for 30 minutes.

2. Preheat Oven and Prepare Tart Shells

• Preheat your oven to 350°F (175°C).
• Lightly grease a 12-cup tart pan or mini muffin tin. You can also use individual tartlet pans.
• Divide chilled dough into 12 equal pieces. Roll each into a ball and press gently into each tart cup, shaping the dough up the sides to form a well.

3. Add Raspberry Jam

• Spoon 1 to 1½ teaspoons of raspberry jam into the center of each tart shell.
• Optional: Stir in a little lemon zest into the jam before filling for extra citrus brightness.
• Be careful not to overfill, as jam may bubble over while baking.

4. Bake the Tarts

• Bake in the preheated oven for 18–22 minutes, or until the edges of the shortbread are lightly golden and set.
• Remove from oven and allow tarts to cool in the pan for 10 minutes before carefully transferring to a wire rack to cool completely.

5. Garnish and Serve

• Once completely cooled, dust tarts with powdered sugar.
• Optional: Sprinkle with finely chopped almonds or garnish each tart with a fresh raspberry and mint leaf for added elegance.
• Serve at room temperature with coffee, tea, or alongside other traditional Nordic cookies.