Name: Ischler tarts: delicate nut cookies with apricot jam and chocolate
Prep time: 150 min
Cook time: 150 min
Total time: 150 min
Yield: 20
Ingredients: 300 g plain flour; 100 g powdered sugar; 200 g cold butter; 100 g ground walnuts; 1 egg yolk; 100 g softened butter; 120 g powdered sugar; 100 g ground walnuts; 2–3 tablespoons apricot jam; rum to taste; 150 g good-quality dark chocolate

Preparation procedure

Number of pieces approx. 40–50 tarts (depending on the diameter of the cutter) Total preparation time approx. 2 h 30 min (preparation and chilling of the dough 45 min, shaping and baking 45–60 min, filling and coating 40–50 min)
Shaping and baking Roll the dough between two sheets of baking paper to a thickness of 3–4 mm. Cut out circles 4–5 cm in diameter and place them on a baking sheet lined with baking paper. Bake in an oven preheated to 170–180 °C for 8–10 minutes until the edges are lightly golden. Let cool completely.
Filling Whip the butter with the powdered sugar until fluffy. Stir in the ground nuts, jam and rum to taste. The cream should be smooth and easily spreadable.
Assembly Spread filling on the underside of half the circles (about ½ teaspoon per piece), top with a second circle and press lightly. Let firm up in the fridge for 20–30 minutes.
Coating Melt the chocolate in a bain-marie and stir until smooth. Dip or brush the top of the tarts with chocolate and let set at room temperature, then store in the fridge.

Number of pieces approx. 40–50 tarts (depending on the diameter of the cutter)

Total preparation time approx. 2 h 30 min

(preparation and chilling of the dough 45 min, shaping and baking 45–60 min, filling and coating 40–50 min)

Tips and storage

Roll the dough cold; you can divide it into two portions while working and keep the rest in the fridge.
The tarts taste best after 1–2 days of resting in the fridge in a closed container.
You can vary part of the filling by adding grated lemon zest or a little apricot liqueur.

Conclusion

Ischler tarts are an elegant small confection that shines on a festive platter as well as with Sunday coffee. The delicate nut dough, the apricot note in the cream and the thin chocolate shell combine into a harmony that never grows boring. Make them ahead — resting mellows them further.