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–+ servings

Vegan Viennese Tartlets

A plate of Viennese Tarts
An easy and delicious recipe for short, crumbly, buttery little cakey-biscuits
Freya
5 from 39 votes
Prep 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Equipment

  • 1 Piping Nozzle I use Wilton 1M
  • Piping Bag
  • Cupcake Cases
  • 12 hole Muffin Tin

Ingredients

  • 220 g Self-Raising Flour
  • 250 g Butter - vegan, softened
  • 90 g Icing Sugar
  • 60 g Cornflour
  • 1 tsp Vanilla Extract
  • Strawberry Jam - to finish
Metric - US Customary

Instructions

  • Preheat oven to 180c
  • Line a muffin tin with cupcake cases
  • In a large mixing bowl, cream the butter and icing sugar until pale and creamy.
  • Add the other ingredients (except the jam) and mix well with a wooden spoon or spatula until you have a soft dough.
  • Place dough into a piping bag fitted with a large rosette nozzle (I use Wilton 1M). You will need to refill the bag maybe 3 times.
  • Pipe rosettes into the cupcake cases, with a final blob in the middle.
  • Repeat until you have used up the mixture. It should make exactly 12.
  • Bake for 20-25 minutes until very pale golden.
  • Leave the cool completely before adding a couple of dots of strawberry jam in the middle, then finishing with a flourish of icing sugar.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
Vegan Viennese Tartlets
Amount per Serving
Calories
265
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
45
mg
15
%
Sodium
 
135
mg
6
%
Potassium
 
24
mg
1
%
Carbohydrates
 
25
g
8
%
Fiber
 
1
g
4
%
Sugar
 
7
g
8
%
Protein
 
2
g
4
%
Vitamin A
 
521
IU
10
%
Calcium
 
8
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.