Ischl Tartlets Recipes

ISCHL TARTLETS

Steps:

• Preheat oven to 350 degrees.
• Mix flour and baking powder.
• Beat butter, cream cheese, sugar and egg in large bowl until light and fluffy.
• Stir in flour mixture, blending well.
• Stir in ground almonds and lemon rind.
• Turn dough onto waxed paper (mixture will be sticky).
• Shape into a ball.
• Chill 4 hours or overnight.
• Roll out dough 1/4 at a time on lightly floured board with lightly floured rolling pin.
• Cut into rounds with 3 inch cutter.
• Cut out 1/2 inch circles from half of cookies.
• Bake at 350 for 15 mintues or until lightly browned around edges.
• Cool completely.
• Heat preserves in small saucepan.
• Spread layer of preserves on solid cookie and top with cookie with hole in middle.
• Sprinkle with powedered sugar and put a dab of preserves in hole.
• Store in airtight tin.

GINA'S QUICHE TARTLETS

Steps:

• Preheat the oven to 400 degrees F. Spray 6 (4 1/2-inch) tartlet pans with nonstick spray.
• Roll out the pie dough. Using a 5-inch round cutter, punch out 6 circles of dough.
• Press each dough round into the prepared tartlet pans, making sure it covers the sides and bottoms. Bake until golden, 15 to 18 minutes. Remove and let cool slightly.
• Start on the filling while the crust is baking. Add the bacon to a medium saute pan over medium heat and cook until crisp. Add the green onions and garlic and saute until soft, 1 to 2 more minutes. Season with salt and pepper and remove from heat to cool.
• Lower the oven to 350 degrees F.
• Whisk together the eggs and half-and-half, and then stir in the bacon and green onion mixture. Season with a pinch of salt and pepper. Crumble the goat cheese into the baked shells.
• Ladle the mixture into the baked tartlet shells. Place the tartlet shells on a sheet tray (to catch drips) and bake until golden and cooked through, about 25 minutes.

FRESH FRUIT TARTLETS

Steps:

• Line tartlet tins with the pastry (use boat-shaped tins if you have them). Bake blind in a preheated oven at 375 degrees for 10 minutes. When cold, brush the inside of the tartlet cases with the melted chocolate and leave to harden.
• Mix together the cream cheese and double cream until very smooth, then add the sugar and vanilla essence. Fill the tartlet cases with the cream mixture and arrange the fruit on top. Brush with the apricot or red currant glaze, depending on the fruit used, and leave to set.
• Sift the flour and salt together and rub in the butter and lard until the mixture resembles bread crumbs. Add the cheese, if using, and bind with a little cold water. Chill for 30 minutes and then roll out and use as above.

ISCHLERS

Steps:

• Pulse almonds and sugar in a food processor until the texture of coarse meal. Transfer to a bowl. Pulse flour and butter in food processor until the consistency of coarse meal. Add yolks and lemon juice; pulse. Add almond mixture and lemon zest and pulse until dough comes together. Remove from processor and knead once or twice to combine. Pat into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours and up to overnight.
• Preheat oven to 350 degrees. On a lightly floured surface, roll out dough 1/4-inch thick. Using a 2-inch round cookie cutter, cut rounds and place on a parchment-lined baking sheet. Bake until golden brown on edges, about 18 minutes. Let cool.
• While cookies are baking, bring cream to a boil and pour over chocolate. Let stand 5 minutes; stir until smooth. Let cool. Whisk until thick.
• Spread 1 teaspoon jam onto one cookie, then sandwich with a second cookie. Spread with a bit of ganache on top. Chill before serving.

NUT COOKIE TARTLETS

Steps:

• To make Pastry: Cream together butter and cream cheese. Add the 6 tablespoons white sugar, 2 cups flour and blend well.
• Shape into balls about 1 inch in diameter (flour palms of hands to facilitate rolling). Place ball in greased tartlet pan and flatten. Should fill pan by 3/4.
• To Make Filling: Mix together vanilla, egg, brown sugar, and chopped nuts.
• After flattening ball in tartlet tin make a thumb print in center and fill with a full 1/2 teaspoon of nut filling.
• Bake in a 350 degrees F (175 degrees C) oven for 17 to 20 minutes. Cool completely before removing from pan.