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A plate of Viennese Tarts

Vegan Viennese Tartlets

An easy and delicious recipe for short, crumbly, buttery little cakey-biscuits
5 from 14 votes
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Course: Baking
Cuisine: British
Diet: Vegan
Keyword: Easy Vegan Baking
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12 tartlets
Calories: 265kcal
Author: Freya

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 teaspoon 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.
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Nutrition

Calories: 265kcal | Carbohydrates: 25g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 135mg | Potassium: 24mg | Fiber: 1g | Sugar: 7g | Vitamin A: 521IU | Calcium: 8mg | Iron: 1mg