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Swiss Tarts

August 1, 2018

 

I'm going to keep this short and sweet today, I wasn't going to post this recipe and I don't have loads of photos but so many people have asked me for it that I thought I would share it with you.

 

Its a very old recipe and I haven't made it for ages,  I really don't know why as they are one of my favourite cakes and there were one of my Dad's too. Oh so simple but oh so delicious!  I think if I could only ever eat one cake it would be these. They are like a Viennese whirl but without the buttercream just loads more of the melt in the mouth biscuit mixture. 

 

I really hope you like them as much as I do.

 

Jane x

 

Swiss Tarts

  

 

 

Time:                     40 minutes plus cooling

Makes:                   8 large

 

INGREDIENTS

  • 250g       Salted butter

  • 70g         Caster sugar

  • 1tsp       Vanilla extract

  • 250g       Plain flour

  • 25g         Cornflour

  • 2-3 tbs    Good quality raspberry jam

 

12 hole baking pan, 8 muffin cases , piping bag and star nozzle (12 cupcake cases)

 

METHOD

  1. Preheat the oven to 170C (conventional) 150C (Fan)

  2. Cream together the butter, sugar and vanilla until light and fluffy.

  3. Sift together the plain flour and cornflour and fold into the butter mixture.

  4. Pipe the mixture in rounds into the paper cases, two spirals will do in a muffin case.  There should be a bit of a hole in the middle.

  5. Bake in preheated oven for 20-25 minutes until pale and lightly golden.

  6. Remove from the oven and spoon jam into the hollow in the middle and allow to cool.

  7. They will keep in an airtight container for 2 or 3 days, to be honest I don’t really know, they are always gone within 24 hours in our house, I can’t resist them.

 

NOTE:  If you want to make them smaller use cupcake cases instead of muffin cases and bake for about 15 minutes.  You will probably get 12 from this recipe.

 

 

 

 

 

 

 

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