Lemon Viennese Tarts - cooking recipe

Ingredients

8 ounces softened butter
2 ounces cornflour (cornstarch)
3 ounces icing sugar (fine sugar)
6 ounces all-purpose flour
1 teaspoon finely grated fresh lemon rind, microplane is good
Topping
2 tablespoons icing sugar
2 tablespoons lemon curd

Preparation

Put all the cake ingredients in a mixer or food processor and process until soft.
Put the mixture into a piping-bag with a 1 inch fluted nozzle and pipe into 12 paper liners placed in a bun tin, using a circular movement.
Bake in a pre-heated oven 350F until pale in colour.
Transfer to a wire cooling rack.
When cool, sift the icing sugar over the tops, and put a little lemon in the centre of each tart.