Lemon Viennese Tarts
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Contents |
[edit] Description
Extremely light, crumbly and fool-proof.12 tarts 30 minutes preparation.
[edit] Ingredients
- 8 ounces softened Butter
- 2 ounces Cornflour (cornstarch)
- 3 ounces Icing Sugar (fine Sugar)
- 6 ounces All-Purpose Flour
- 1 teaspoon finely grated fresh Lemon Rind, Microplane is good
Topping
- 2 tablespoons Icing Sugar
- 2 tablespoons Lemon Curd
[edit] Directions
- Put all the cake ingredients in a mixer or food processor and process until soft.
- Put the mixture into a piping-bag with a 1 inch fluted nozzle and pipe into 12 paper liners placed in a bun tin, using a circular movement.
- Bake in a pre-heated oven 350F until pale in color.
- Transfer to a wire cooling rack.
- When cool, sift the icing sugar over the tops, and put a little lemon in the centre of each tart.
