Lemon Viennese Tarts

Name: Lemon Viennese Tarts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 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; 2 tablespoons icing sugar; 2 tablespoons lemon curd

Submitted by Nelly

"Extremely light, crumbly and fool-proof."

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Ready In:: 30mins
Ingredients:: 7
Yields:: 12 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

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.