For the Ischler Tartchen, prepare the short pastry and chill for min. 1/2 hour. Roll out the dough approx. 3-4 mm and cut out round shapes (8 cm).
Bake at 170 °C for 10 minutes. For the cream, whip the ingredients well. Spread half of the cookie with cream and press together with a second.
Now for the glaze, heat coconut fat and stir in the soft chocolate. Now coat the cupcakes with the glaze.
Preparation Tip:
The Ischler tartlets can be sprinkled with almonds or with chopped pistachios.