Lemon Viennese Tarts

Description

Extremely light, crumbly and fool-proof.

• 12 tarts
• 30 minutes preparation.

Lemon Viennese Tarts

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.