I’m a pretty positive person overall but I have had a few rants recently about the tiny size of the mini egg bags. I’m not sure if they’re getting smaller or my appetite for mini eggs is getting bigger (very possibly both) but this simple puff pastry tart needs 3 whole bags of mini eggs. When I say 3 whole bags I’ve obviously accounted for the rouge eggs that find their way into the kids (and my) mouths while baking….
If you’re finding this recipe via Google or Facebook then there’s a handy cook along video with my eldest on my Instagram highlights here https://www.instagram.com/baking_with_kids
You will need a baking sheet lined with baking paper.
Ingredients
- 500g all butter puff pastry
- 200ml maple syrup
- 50g butter
- 50g light brown soft sugar
- 3 eggs
- 150g milk chocolate
- 3 bags of mini eggs (240g)
- 50g white chocolate
Preheat the oven to 200°C
Roll out the puff pastry to a large rectangle nearly the size of your baking sheet. Score a line approx 1 inch in from the edge and gently score the surface of the pastry.
Pop into the oven while you make the filling. (Or 20 minutes if you’ve taken longer than us to make the filling)
Combine the maple syrup, butter and sugar in a saucepan and stir over a low heat until the sugar has dissolved and butter has melted.
In the meantime break up the milk chocolate and pop into a heatproof bowl. Pour the hot syrup mixture over the chocolate and stir until the chocolate has melted.
Stir in the eggs and 1 bag of mini eggs.
Remove the pastry from the oven and push in the middle where its puffed up.
Pour the chocolate mixture into the centre of the pastry and return to the oven for further 15 minutes or until the mixture has set. (It will still have a bit of a wobble to it).
Allow to cool before decorating.
Break up the white chocolate into a microwave safe bowl. Melt using short bursts of 10-15 seconds in the microwave, stirring well in between.
Drizzle over the tart and top with the remaining mini eggs. We smashed ours up a bit but that’s totally optional.
Enjoy ideally warm with a scoop of ice cream.
Baking With Kids 