Description Edit

Extremely light, crumbly and fool-proof.

  • 12 tarts
  • 30 minutes preparation.

Lemon Viennese Tarts

Ingredients Edit

Topping Edit

Directions Edit

  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.
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