Viennese Tarts Recipes
VIENNESE TARTS
These are light and delicious crumbly little cakes that kids just love (grown ups too) comes from a hand written recipe book of my grandmothers that she started during the second world war. Really simple recipe but great result
Provided by lindseylcw
Categories Dessert
Time 20m
Yield 10 cakes, 10 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 133.9, Fat 9.3, SaturatedFat 5.8, Cholesterol 24.4, Sodium 65.6, Carbohydrate 11.6, Fiber 0.3, Sugar 2.8, Protein 1.3
LEMON VIENNESE TARTS
Make and share this Lemon Viennese Tarts recipe from Food.com.
Provided by Nelly
Categories Lunch/Snacks
Time 30m
Yield 12 tarts
Number Of Ingredients 7
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
APRICOT VIENNA TARTS
Make and share this Apricot Vienna Tarts recipe from Food.com.
Provided by Mary Scheffert
Categories Dessert
Time 40m
Yield 32-48 cookies
Number Of Ingredients 8
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 TORTE
Make and share this Viennese Torte recipe from Food.com.
Provided by Denise in NH
Categories Dessert
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Cut pound cake lengthwise ito 3 layers.
- Sprinkle 1 cut side of each layer with 1 tbsp rum.
- Place bottom cake layer on serving plate; spread with strawberry preserves; top with middle cake layer; spread with apricot preserves.
- Replace top layer of cake.
- Frost top, sides and ends of cake with whipped topping; garnish with almonds.
Nutrition Facts : Calories 191, Fat 9.7, SaturatedFat 5.2, Cholesterol 66.3, Sodium 124.2, Carbohydrate 22.3, Fiber 0.6, Sugar 5.3, Protein 2.5
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