Styrian Ischler Tartlets
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 120 g pumpkin seeds
- 190 g flour
- 150 g butter
- 40 g powdered suar
- 1 teaspoon cinnamon
- 1 pinch clove powder
- 100 g apricot jam, (apricot jam)
- 80 g chocolate, (dark chocolate)
Print Recipe
Pin Recipe 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.
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