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 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.