Ischler Törtchen are a beloved traditional Christmas treat in numerous Austrian households. Being from neighboring Bavaria, my mother also baked them during the holidays. As a child, I was unaware that the name “Ischler” is derived from the town of Bad Ischl in Austria.
Although Bad Ischl is a charming small town nestled in the Salzkammergut region, it once served as the grand summer residence of Austrian Emperor Franz Joseph and the political stage for major imperial decisions. When half of Vienna followed the imperial family to the mountains each summer—accompanied by visiting European monarchs—they all sought the finest refreshments.
Johann Zauner, originally a trained confectioner who traded in wine. He was invited to Bad Ischl by Dr. Franz Wirer, the pioneer of the town’s salt cures, who wanted a classy spot for aristocratic guests. In 1832, Zauner opened a café on the ground floor of one of Wirer’s properties, quickly establishing a legendary standard of quality that would eventually become the Hofzuckerbäckerei (Imperial and Royal Court Confectionery) Zauner.
Enjoy a taste of this imperial history right in your own kitchen with this classic recipe for Ischl Tartlets with Coffee Cream.
- Bake the Cookies: Prepare a shortbread dough using butter, sugar, and flour (and a pinch of salt). Roll out the dough and use a round cutter to create even-sized circles. Bake until golden brown and let them cool completely.
- Prepare the Buttercream: In a bowl, beat the softened butter and powdered sugar until light and fluffy. Add the coffee (or dissolved coffee powder) and beat again until fully incorporated and smooth. Transfer to a piping bag.
- Pipe the Buttercream: Take half of the cooled shortbread cookies. Pipe or spread a ring of the coffee buttercream onto the outer edge of each cookie.
- Add the Jam Center: Spoon or pipe a small dollop of raspberry jam into the center of the buttercream ring on each of the prepared cookies.
- Assemble and Chill: Place a second, plain shortbread cookie on top of the frosted and jammed cookie to form a sandwich. Gently press down. Place the assembled cookies in the refrigerator to chill and set.
- Glaze and Decorate: In a small bowl, mix the powdered sugar and strong coffee to create a smooth, glossy glacé glaze. Dip the top of each chilled sandwich cookie into the glaze or carefully spread it on top. Immediately place a chocolate-covered coffee bean in the center of the wet glaze. Let the glaze set completely before serving.
Whether you are baking them to celebrate the festive season or simply pairing one with an afternoon espresso, these Ischl Tartlets offer a delicious bite of Austrian history. From the grand imperial legacy of Bad Ischl to the legendary creations of Café Zauner, bringing this royal pastry tradition into your own kitchen is a true treat.
Bake a batch, savor the rich coffee cream and delicate shortcrust, and let every bite transport you straight to the heart of the Salzkammergut.
Ischler Tartlets with Coffee Cream (Ischler Törtchen)
Ingredients
- Shortcrust Pastry:
- 10 tbsp (140 g) room-temperature butter
- 3/ cup minus 1 tbsp (70 g) powdered sugar
- 1 pinch of salt
- 1 egg yolk
- 3/4 cup (70 g) ground almonds
- 1 2/3 rd cups (200 g) all-purpose flour
- Filling:
- 2 1/2 tbsp (70 g) room-temperature butter
- 3/4 cup (90 g) powdered sugar
- 2 small tsp fine soluble coffee or espresso powder
- Optional: 1 tbsp Rasberry jam
- Glaze:
- 3/4 cup plus 2 tbsp (100 g) powdered sugar
- About 3–4 tbsp cold coffee
- About 30 chocolate coffee beans
Instructions
- Short Crust Pastry:
- Mix the butter with the powdered sugar and egg yolk.
- Knead in the ground almonds and flour, then chill the dough in the refrigerator for 15 minutes.
- Roll out thinly and cut out round circles (about 1.5 to2 inches /4–5 cm).
- Bake the Cookies: Prepare a shortbread dough using butter, sugar, and flour (and a pinch of salt).
- Roll out the dough and use a round cutter to create even-sized circles. Bake at 320 F for 10 min. or until golden brown and let them cool completely.
- Prepare the Buttercream: In a bowl, beat the softened butter and powdered sugar until light and fluffy.
- Add the coffee (or dissolved coffee powder) and beat again until fully incorporated and smooth.
- Transfer to a piping bag.
- Pipe the Buttercream: Take half of the cooled shortbread cookies. Pipe or spread a ring of the coffee buttercream (3-4 mm) onto the outer edge of each cookie.
- Add the Jam Center: Spoon or pipe a small dollop of raspberry jam into the center of the buttercream ring on each of the prepared cookies.
- Assemble and Chill: Place a second, plain shortbread cookie on top of the frosted and jammed cookie to form a sandwich.
- Gently press down.
- Place the assembled cookies in the refrigerator to chill and set.
- Glaze and Decorate: In a small bowl, mix the powdered sugar and strong coffee to create a smooth, glossy glacé glaze.
- Dip the top of each chilled sandwich cookie into the glaze or carefully spread it on top.
- Immediately place a chocolate-covered coffee bean in the center of the wet glaze.
- Let the glaze set completely before serving.
Notes
Enjoy a taste of this imperial history right in your own kitchen with this classic recipe for Ischl Tartlets with Coffee Cream.
