Viennese Tarts Recipes

VIENNESE WHIRLS

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
• Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
• Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.
• Bake for 10-12 mins, swapping the trays over halfway through the cooking time so the biscuits are evenly baked, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
• While the biscuits cool, make the filling. Put the softened butter in a large mixing bowl and add the icing sugar. Stir together initially with a wooden spoon then switch to electric beaters or a whisk to get the buttercream fluffy and smooth. Add the vanilla extract and beat once more to combine. Transfer the buttercream to a piping bag and snip off the end.
• Turn the biscuits over so their flat side is facing up then pipe buttercream over half of the biscuits and spread a little jam on the rest. Sandwich a jam covered biscuit together with a buttercream one and repeat until all the biscuits are used up.

APRICOT VIENNA TARTS

Steps:

• Preheat oven to 350 degrees F; line cookie sheets with parchment paper& set aside.
• In a small saucepan, cook the chopped apricots& preserves until melted& apricots are soft.
• Chill in refrigerator.
• In a mixing bowl, combine cream cheese, butter& flour into a stiff dough.
• Divide into 2 equal disks, wrap in plastic& chill.
• When dough is thoroughly chilled, cut each disk into 4 sections.
• Roll each section into a thin round, and cut into 4 or 6 wedges.
• Place approximately 1 tsp of preserve mixture on outer edge (wide, rounded side) of rolled dough.
• Moisten point of dough with a little water.
• Roll dough over the preserves, tucking in the sides& continue to roll to the point.
• Continue this with each section of dough.
• Place each cookie on parchment-lined cookie sheet; brush with beaten egg and sprinkle with cinnamon sugar or chopped nuts.
• Bake 15-20 minutes or until light golden brown.
• Cool on wire rack.

VIENNESE TARTS

Steps:

• mix butter and sugar until creamy.
• add flour and beat together well.
• put mix into piping bag and pipe into small paper fairy cake cases.
• top with a glace cherry if you wish.
• place on a baking sheet and cook for 10 to 15 mins in med oven until lightly golden in colour.
• allow to cool before eating.