LEMON VIENNESE TARTS

Lemon Viennese Tarts image

Provided by Nelly

Time 30m

Yield 12 tarts

Number Of Ingredients 7

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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

Steps:

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.

Nutrition Facts : Calories 247.8, Fat 15.7, SaturatedFat 9.8, Cholesterol 40.6, Sodium 135.7, Carbohydrate 25.6, Fiber 0.8, Sugar 10.9, Protein 2