Swiss Tarts are classic European pastry shells filled with jam or chocolate ganache and dredged with confectioners’ sugar. These delightful pastry shells are tender and somewhat crumbly in texture. The tarts are usually filled with fruit jam, but they can be varied with custard or almond paste!
Swiss Tarts are pastries made with butter and flour, that are filled with jam in the center. They are small melt-in-your-mouth delicate pastry that is made with just a few ingredients. These tarts are so quick to make that sometimes I make them for friends while I am preparing tea for them. All you need are ingredients from your pantry such as butter, sugar, and flour.
Difference between Viennese Whirls and Swiss Tarts:
They are both similar, but I use corn flour in addition to the all-purpose flour in Viennese Whirls. Viennese whirls are two shortbread biscuits sandwiched with buttercream and jam. The addition of corn flour gives the whirls a sturdier structure to sandwich with jam. Swiss Tarts, on the other hand, are very light and delicate to consume as a single-bite tartlet.
Frequently Asked Questions:
- How can I flavor the tart shells?
There is no need to flavor the shells as the tarts taste great with jam and icing sugar. However, you can add lavender essence or dried lavender flowers to give the shells a robust aroma and flavor. Swiss Tarts are meant to be light and have a melt-in-your-mouth texture, so choose whatever additional flavoring you like.
2. Are there other fillings that I can use?
The choice of jams is a matter of taste and preference. I have used homemade grape and mango jam. You can use any jam such as strawberry or raspberry, chocolate ganache or even custard filling.
If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share (below) your thoughts, comments, or any questions that you might have. And if you like my recipes, you could subscribe to my mailing list for the latest recipes that will be delivered to your inbox. From my pen to your table, Bon Appetit!
Ingredients:
- Tart shell: all-purpose flour, unsalted butter, granulated sugar, salt and vanilla extract
- Filling: mango and raspberry jam
How to make the Swiss Tarts:
- Beat the butter and sugar in a stand mixer until light and fluffy.
2. Add the vanilla extract and beat again. Add one-half of the flour and beat well until fluffy. Mix in the other half of the flour and beat for 3 minutes.
3. Fill a piping bag (fitted with a large star nozzle) with the mixture and pipe the shells in baking cups and place them in a muffin tray. Bake the tarts for 10 minutes.
4. Allow the tarts to cool. Put a little jam in the center and dredge with icing sugar after they have cooled. Serve with espresso coffee or tea.
Tips:
1. It is important to beat the butter and sugar well. This allows for a much lighter texture of the tarts that will melt in your mouth.
2. Cool the tarts before dredging with icing sugar. Swiss Tarts are delicate and crumbly, so serve them with the baking cups.
Serving suggestion:
Since this is a fairly simple recipe, you can double the quantity and make a large batch for your guests. It takes little time and not much effort to make the tarts. Swiss Tarts pair well with espresso or Earl Grey tea.
Storage:
Swiss Tarts do not require refrigeration when stored in airtight boxes for up to two weeks. Store the cooled tarts filled with jam in airtight containers in your pantry.
Other jam-filled pastry recipes that you might like:
Swiss Tarts
Equipment
Ingredients
For the pastry shells:
- 16 oz unsalted butter
- 4 oz caster sugar
- 1 tsp vanilla extract
- 16 oz all-purpose flour
- ¼ tsp salt
For the filling and dredging:
- 5 tbsp grape jam
- 1 tbsp icing sugar
Instructions
- Preheat oven to 400 degrees F. Line a muffin tray with approximately 32 baking cups. Prepare the ingredients. Sift the flour with the salt and split them into two portions.
- Beat the butter and sugar in a stand mixer until light and fluffy.
- Add the vanilla extract and beat again. Add one-half of the flour and beat well until fluffy. Mix in the other half of the flour and beat for 3 minutes.
- Fill a piping bag (fitted with a large star nozzle) with the mixture. Pipe the shells in baking cups and place them in a muffin tray. Bake the tarts for 10-12 minutes or until slightly golden brown on the edges.
- Allow the tarts to cool. Put a little jam in the center and dredge with confectioners' sugar after they have cooled. Serve with espresso coffee or tea.
Video
Notes
- You need baking cups for this recipe, but you could still use small madeleine molds or greased muffin trays.
- You could fill the tarts with raspberry, strawberry, or cherry jam. Chocolate ganache, almond paste or even custard filling can be used.
- You can use almond essence or lavender seeds to flavor the shells.
Nutrition
soooo good!
Thanks, Archana! Glad you liked them.
Such a straightforward dessert, thanks Kanchan!
These are so cute for my kids!
Thanks, Ishani!