Ischler tart
Ischler Törtchen (not to be confused with Ischler wafers ) are an Austrian confectionery specialty and are part of the tea biscuits and Christmas biscuits . The Ischler Törtchen were created in the 1950s by Richard Kurth , the then chief confectioner at the Zauner confectionery in Bad Ischl . Soon the "Ischler" became famous not only in Bad Ischl, but in the whole of the Salzkammergut and beyond. They are hardly missing in any Austrian baking book.
At the world exhibition in Brussels in 1958, Kurth was awarded a gold medal for this creation. In 1959 Eugen Brixel composed the concert waltz "Ischler Törtchen" especially for this specialty .
Basic principle and ingredients
There are many variations of the Ischler Törtchen. The Zauner confectionery itself offers a "fine variant" and a "Christmas variant". The original preparation by Richard Kurth is the "fine variant". It consists of two classical Mürbeteigscheiben (about 5 to 8 cm in diameter) with a chocolate cream filling, the whole is provided with a cocoa fondant - glaze coated. Chopped pistachios are used as a topping .
The "Christmas variant" uses a cookie dough with hazelnuts and a filling made from more sour jams (e.g. apricot ) instead of shortcrust pastry and cream filling . The glaze contains mocha . In addition, you can put on various decorative figures (e.g. Santa Clauses) or almonds .
literature
- Eva Mayer-Bahl u. Karl Schuhmacher (author), Josef Zauner (ed.): The great book of Austrian pastries. Sweet traditions from the imperial era to today ; Munich: BLV, 1997, ISBN 3-405-15175-9
Web links
- Photo by Richard Kurth
- Tea and Christmas bakery in Austria
