Lemon Viennese Tarts

Description
Extremely light, crumbly and fool-proof.12 tarts 30 minutes preparation.



Ingredients
Topping
 * 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
 * 2 	tablespoons icing sugar
 * 2 	tablespoons lemon curd

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 colour.

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.