Ischler Tartlet

For the Ischler Tartchen, mix flour with icing sugar, vanilla sugar, lemon zest and salt. Cut butter into small pieces, add with the yolk and knead everything quickly.

Flatten the dough, wrap in foil and chill for about 1 hour. Then roll out the dough on a floured work surface to a thickness of approx. 3 mm. Cut out a total of 32 discs with a round cookie cutter (6 cm ø).

Place the cookies on a baking tray lined with baking paper and bake in the preheated oven at 170 °C for about 15 minutes until light – allow to cool. For the Parisian cream, boil whipped cream with chocolate – remove from heat and let cool for a few hours (or overnight).

When the cream is cold, lightly whip once to make it spreadable. Spread the Parisian cream on half of the dough slices and stick together with the other half.

Let stand in a cool place for a few hours. Frost with chocolate icing and decorate with chopped pistachios.

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