Caramel egg tarts

These Caramel Egg Tarts may look like a bit of a challenge to bake with kids but they are actually pretty simple.

There’s 3 stages to the tarts;

  • Pastry – the perfect cooking activity for little ones.
  • Caramel – grown up job if you’re cooking with younger kids but older ones can totally embrace this challenge.
  • Chocolate ganache – bit of heat but younger kids can get very involved with supervision. Again older kids can boss this.
  • So if that feels do-able to you then why not ‘crack’ on with these eggscellent Easter treats! (Those are the only egg puns this Easter…I promise).

    You will need

    4 individual tart tins or one 8″ loose bottom tart tin, baking paper and either baking beans or dried lentils to blind bake.


    For the pastry

    • 120g butter
    • 250g plain flour
    • 30g caster sugar
    • 1 egg
  • For the caramel

    • Tin of condensed milk (397g)
    • 50g salted butter
    • 50g light brown sugar
  • For the toppings

    • 100g dark chocolate
    • 100ml double cream
    • 50g, white chocolate (optional)
    • At least 2 caramel eggs
  • Preheat the oven to 200°C

    For the pastry

    Kids love making pastry – fact! If yours are anything like mine, the fun starts at making a tremendous mess rubbing the flour and butter together and really kicks in once they start eating raw clumps of dough… but as the caramel making is a bit of a grown up job its best to turn a blind eye to the mess and let them enjoy the pastry mess making.

    So in this fashion rub the flour and sugar together in a large bowl until it resembles chunky breadcrumbs. Add the egg and mix to form a firm dough (if it’s a little on the dry side add a few drops of very cold water gradually until the pastry comes together).
    Roll the dough out to about the thickness of a pound coin and place into the tart tin(s). Don’t worry about neatness here. If need be, just press the pastry in, making sure it comes up the sides of the tin and there are no holes where the caramel might leak out later.

    Cover the pastry with a square of baking paper and fill with the baking beans or dried lentils.
    Bake for 10 minutes, then carefully (grown-up-job alert) remove the beans/lentils and baking paper, and return to the oven for another 5 minutes until the pastry base is golden.

    Allow to cool slightly before removing from the tin to cool completely.

    To make the caramel

    Add the condensed milk, butter and sugar to a saucepan and stir over a low heat until the butter has melted and the sugar dissolved.
    Turn the heat up to medium and continue to stir until the mixture has thickened (if you’re baking with younger kids you may want to utilise screen time whilst you crack on with this but older kids will have no problem with the constant stirring).
    When the caramel is thick enough that you can draw a line through to separate it with a spoon and it takes a couple of seconds to come back together, you’re good to go!
    Gently pour the caramel over the pastry and leave to cool while you make the ganache.

    For the ganache

    Break up the chocolate into chunks and place into a heatproof bowl.
    In the microwave heat the cream to almost boiling and pour over the chocolate. Leave it to sit for 30 seconds or so then stir until you have a smooth thick chocolate cream.

    Spoon about 2 tablespoons of ganache over the top of the caramel.

    If using white chocolate to decorate, melt using short bursts of 10-15 seconds in the microwave and drizzle on top in whatever style you fancy.

    Finally chop the caramel eggs in half along the joined edge and place on top of the tarts.

    Serve with a good pour of double cream if your feeling extra 😉

    Chocolate Orange Brownie Crinkle Cookies

    Ooh Chocolate Orange Brownie Crinkle Cookies. That’s a bit of a mouthful… I thought of abbreviating them to COBCCs but it sounded too much like cobcocks when the kids said it, which did not do justice to the delicious, melt-in-the-mouth, chocolately goodness that is these cookies. (Not saying there’s not a market for cobcocks, just not here)

    Now the brownie crinkle cookie is not a new concept, however when I was looking for recipes to make my own they were all a bit scary.

    At least 3 recipes were very specific on the egg whisk time and one warns of disaster if you don’t use two separate types of pretty niche cocoa powder.

    I thought if ever there were a recipe that needs the ‘Baking with Kids’ treatment, it’s this!

    It’s still a little more work than your standard 1 bowl cookie recipe but soooo worth it!

    You will need a big mixing bowl and a smaller microwave safe bowl. 3 baking trays lined with non-stick baking paper and a whisk (electric is easier).

    Makes 15 cookies


    • 200g dark chocolate (we used 100g Orange Bournville and 100g supermarket own brand)
    • 100g butter
    • 2 medium eggs
    • 150g caster sugar
    • 100g soft brown sugar
    • 125g plain flour
    • 20g cocoa powder
    • 1 tsp baking powder
    • 1 Terry’s chocolate orange

    Preheat the oven to 210°C/ Gas mark 7

    Get your biggest bowl out first (bigger bowls help avoid devastation level mess- I mean there’ll still be mess, just not quite as tear inducing) and crack 2 eggs in.Add the sugars and whisk until pale and about double the size. Kids love an electric whisk so if your kids are a bit bigger, you can let them whisk away while you melt the chocolate…

    • In your smaller microwave safe bowl, break up the dark chocolate to small pieces and melt using short bursts of 10-15 seconds in the microwave (be sure to keep stirring regularly to avoid burnt bits). When the chocolate is nearly all melted, add the butter for the last 15 seconds. Stir the melted butter through the metled chocolate.
      Pour the choccy-butter mixture into the whisked egg mixture and stir until just combined (my little ones loved watching the chocolate swirl into the paler egg mixture).Add the remaining dry ingredients and mix to form a thick batter.
      Drop heaped dessert spoons of mixture onto the lined baking trays with plenty of space in between. We put 5 to 6 blobs in each tray. Bake for 6-8 minutes until the edges are getting crinkly but the centre is still raw, then quickly remove from the oven, add a segment of chocolate orange and pop straight back in the oven for a further 4-5 minutes. Keep an eye on them, as the oven is set pretty high, they really don’t need very long.
      Allow to cool completely on the tray before lifting off and enjoying.