Lemon Viennese Tarts

Lemon Viennese Tarts Recipe from Austria

Region / culture: Austria | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 12

Introduction

Lemon Viennese Tarts are delicate and delicious treats that are perfect for any occasion. These buttery tarts are filled with a tangy lemon curd, making them a refreshing and satisfying dessert.

History

Viennese tarts have their origins in Austria, where they are a popular pastry often enjoyed with coffee or tea. The addition of lemon curd to the traditional Viennese tart recipe adds a zesty twist that elevates the flavor profile of this classic dessert.

Ingredients

8 oz (227 g) of softened butter
2 oz (57 g) of cornflour (cornstarch)
3 oz (85 g) of icing sugar (fine sugar)
6 oz (170 g) of all-purpose flour
1 tsp of finely grated fresh lemon rind (microplane is good)

Topping

2 tbsp of icing sugar
2 tbsp of lemon curd

How to prepare

Place all the cake ingredients in a mixer or food processor and blend until smooth.
Transfer the mixture into a piping bag fitted with a 1-inch fluted nozzle and pipe it into 12 paper liners arranged in a bun tin, using a circular motion.
Bake in a preheated oven at 350°F (177°C) until the cakes turn pale in color.
Remove from the oven and transfer to a wire cooling rack.
Once cooled, sprinkle icing sugar over the tops and add a small amount of lemon juice to the center of each tart.

Variations

Substitute the lemon curd with raspberry or passionfruit curd for a different flavor profile.
Add a sprinkle of toasted almonds or pistachios on top for added crunch.

Cooking Tips & Tricks

Make sure the butter is softened to room temperature before starting the recipe to ensure a smooth and creamy texture.

- Use a piping bag fitted with a fluted nozzle to create the signature swirl pattern on the tarts.

- Be careful not to overmix the batter, as this can result in a tough texture.

- Allow the tarts to cool completely before adding the icing sugar and lemon curd topping.

Serving Suggestions

Serve Lemon Viennese Tarts with a cup of hot tea or coffee for a delightful afternoon treat. They also pair well with a scoop of vanilla ice cream for a decadent dessert.

Cooking Techniques

Use a piping bag fitted with a fluted nozzle to create the signature swirl pattern on the tarts.

- Bake the tarts in a preheated oven to ensure even cooking and a golden brown crust.

Ingredient Substitutions

You can use margarine as a substitute for butter in this recipe.

- If you don't have cornstarch, you can use plain flour as a substitute.

Make Ahead Tips

You can prepare the Lemon Viennese Tarts ahead of time and store them in an airtight container at room temperature for up to 3 days. Add the icing sugar and lemon curd topping just before serving.

Presentation Ideas

Arrange the Lemon Viennese Tarts on a decorative platter and garnish with fresh lemon slices and mint leaves for a beautiful presentation.

Pairing Recommendations

Pair Lemon Viennese Tarts with a glass of sparkling wine or champagne for a sophisticated dessert pairing.

Storage and Reheating Instructions

Store any leftover Lemon Viennese Tarts in an airtight container in the refrigerator for up to 5 days. To reheat, place the tarts in a preheated oven at 350°F (177°C) for a few minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Lemon Viennese Tarts contains approximately 250 calories.

Carbohydrates

Each serving of Lemon Viennese Tarts contains approximately 20g of carbohydrates.

Fats

Each serving of Lemon Viennese Tarts contains approximately 15g of fats.

Proteins

Each serving of Lemon Viennese Tarts contains approximately 2g of proteins.

Vitamins and minerals

Lemon Viennese Tarts are a good source of vitamin C, thanks to the fresh lemon rind and lemon curd used in the recipe.

Alergens

Lemon Viennese Tarts contain dairy and gluten. They may also contain traces of nuts.

Summary

Lemon Viennese Tarts are a delicious treat that is relatively high in fats and carbohydrates. They are best enjoyed in moderation as an occasional indulgence.

Summary

Lemon Viennese Tarts are a delightful dessert that combines the buttery richness of Viennese tarts with the tangy flavor of lemon curd. These tarts are perfect for any occasion and are sure to impress your guests with their delicate texture and zesty taste. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Lemon Viennese Tarts. It was a warm summer day, and I was visiting my dear friend Clara, who was known for her delicious baking skills. As I stepped into her cozy kitchen, the tangy aroma of lemons filled the air, and I knew I was in for a treat.

Clara greeted me with a warm smile and a twinkle in her eye. "I have a special recipe to share with you today," she said, her hands already busy at work on the tart crust. "It's a family favorite, passed down through generations."

As she mixed the butter, sugar, and flour together, I watched in awe, taking mental notes of her precise movements and gentle touch. "The key to a perfect Viennese tart is to work the dough just enough to bring it together," Clara explained, her voice soft and soothing. "You want it to be tender and crumbly, but not too dry."

I listened intently as she shared the secrets of her family recipe. She told me about the importance of using fresh lemons for the filling, and how a touch of almond extract added a subtle depth of flavor. With each step, she guided me through the process, her hands moving with practiced ease.

As we waited for the tarts to bake, Clara regaled me with stories of her own grandmother, who had taught her the art of baking. "She was a remarkable woman, with a keen eye for detail and a love for creating delicious treats," Clara recalled, her eyes shining with fond memories.

I couldn't help but feel a sense of connection to my own grandmother, who had also been a talented cook. I remembered her warm kitchen, always filled with the comforting smells of home-cooked meals and freshly baked desserts.

When the tarts emerged from the oven, golden and fragrant, Clara insisted we enjoy them while they were still warm. As I took my first bite, the buttery crust melted in my mouth, giving way to the zesty lemon filling. It was a perfect balance of sweet and tangy, a symphony of flavors that danced on my taste buds.

As I savored the last crumb of my tart, Clara smiled at me knowingly. "You have the makings of a great baker, my dear," she said, her words a gentle affirmation of my newfound passion.

From that day on, Lemon Viennese Tarts became a staple in my own kitchen. I would bake them for family gatherings, special occasions, or simply as a treat for myself. Each time I made them, I would think of Clara and her grandmother, grateful for the knowledge and inspiration they had passed down to me.

Years passed, and I continued to hone my baking skills, experimenting with new flavors and techniques. But no matter how many recipes I tried, the Lemon Viennese Tart always held a special place in my heart.

Now, as I sit in my own kitchen, surrounded by the comforting smells of butter and sugar, I can't help but smile at the memories that flood back to me. The sense of wonder I felt that day with Clara, the connection to my own grandmother, and the joy of creating something delicious from scratch.

As I take a bite of my freshly baked tart, I am filled with gratitude for the women who came before me, who passed down their knowledge and love through the simple act of baking. And I know that as long as I have a kitchen and a passion for cooking, their legacy will live on in every tart I make.