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
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Roll the dough cold; you can divide it into two portions while working and keep the rest in the fridge.
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The tarts taste best after 1–2 days of resting in the fridge in a closed container.
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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.
