Styrian Ischler Tartlets

by Editorial Staff

Summary

Prep Time	1 hr
Total Time	2 hrs
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Roast the pumpkin seeds dry. Finely grate 80 g pumpkin seeds and mix with the flour. Cut 150 g butter into small pieces and quickly knead together with sugar, cinnamon, clove powder and the flour-pumpkin seed mixture with floured hands to form a smooth dough. Wrap it in cling film and let it rest for an hour at room temperature.
Roll out the dough on a floured work surface to a thickness of approx. 4 mm. Cut out cookies from the dough with a round cutter with a wavy edge (you can of course also use any other) until the dough is used up. Bake the biscuits at 180 ° C in a preheated oven for about 10 minutes, then let them cool down.
Put two cookies together with a dollop of warmed (this makes it easier to work with) apricot jam.
Chop the chocolate and melt it in a water bath with 40 g butter. Mix well and put a dollop of glaze on each cookie. Sprinkle with the remaining roasted pumpkin seeds.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.