Lemon Viennese Tarts

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



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

Directions

 * 1) Put all the cake ingredients in a mixer or food processor and process until soft.
 * 2) 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.
 * 3) Bake in a pre-heated oven 350 °F until pale in color.
 * 4) Transfer to a wire cooling rack.
 * 5) When cool, sift the icing sugar over the tops, and put a little lemon in the centre of each tart.