Kawaii egg tarts
- 200g (2 cups) flour
- 115g (1/2 cup) unsalted butter, room temp
- 40g (¼ cup) powdered sugar
- 4 egg yolks, beaten
- 3 tbsp milk, room temp
- ¼ tsp salt
- 1 tsp vanilla extract
- 3 eggs
- 3 egg yolks, extra
- 110g (½ cup) caster sugar
- 250ml (1 cup) milk
- 250ml (1 cup) thickened/whipping cream
- 1 tsp vanilla bean paste
- 200g (½ cup) dark chocolate, melted
- 100g (¼ cup) white chocolate, melted
Kawaii egg tarts
- Preheat the oven to 350°F (180°C).
- Begin by adding the flour, powdered sugar and salt into a large mixing bowl. Whisk to combined.
- Next add the softened butter and mix using a spatula until it resembles a fine crumb.
- Add the egg yolks, mix using the spatula. It will look like a really dry dough. Add the milk and mix until it all comes together.
- Lay out to large pieces of baking paper. Place half the dough on one sheet of baking paper. Place the other sheet on top and use a rolling pin to roll out to a couple mm thin. Use a round cookie cutter about the same size as the bottom of your mini tart tins. Place each pastry round on the bottom of the tart tins.
- Roll out the other half of the dough into a long shape. Use a knife to slice the dough into long strips about the same width as the height of your tart tins.
- Roll the long strips of dough onto the side of your tart tins, using your fingers to press it into the grooves and into the bottom of the tart tin where the pastry disc already is, joining the two together. Use a fork to add perforations at the bottom of your tart shells.
- Place a piece of baking paper in the bottom of your tart tins and fill with baking beads or dry beans.
- Place onto a baking tray and bake for 10 minutes. Allow to cool for 5 minutes before taking the baking beads out of the tins.
- Bake for a further 5 minutes. And allow to cool completely.
- Reduce oven temperature to 140°C (275°F). Add the eggs, egg yolks and sugar in a large mixing bowl and whisk until pale.
- Add the milk, cream and vanilla into a medium sized microwave safe bowl and microwave for 4 minutes.
- Slowly pour the hot milk mixture into the egg mixture and whisk to combine.
- Pour the filling into the pastry shells and bake for 20–25 minutes or until just set. Allow to cool.
- Lay out a piece of baking paper on your workbench.
- Pipe little avocado shaped pieces of dark chocolate. Little dots for the nose and larger circles for the ears.
- Once the avocado shapes have set, pipe little white chocolate dots in the middle to complete the eyes.
- Stick the chocolate decorations onto the cooled egg tarts using a little melted chocolate.