Here at The Ordinary, we are done baking with cadbury mini eggs (until the next time!). We’ve used the milk and royal dark mini-eggs in cookies. But we hadn’t used the mini creme eggs. That was a bridge we’d have to cross. Some might say a bridge too far. As you are no doubt aware, I am a scholar of savory pastries, and It has come to my attention that throughout the world you find some variation or a pastry with a crust, a soft yet firm inner layer, and a hard-boiled egg hidden inside. This would be the starting point for our mini creme egg experiments. The jumping-off point from that bridge too far. So I made little tarts, with a paté sucrée crust (kind of shortbread-y) a blackcurrant-almond filling, and one mini-egg hidden in each one. I was very curious to see how the creme eggs would fare in a hot oven. They sort of melted, but they’re still recognizable as creme eggs, I think. I like them! My boys love them! David thinks they’d be better without the cadbury creme egg, because what the heck is that cremey stuff made out of, anyway?!? My one regret is that I mixed the blackcurrant jam with the almond paste, rather than including it as a layer. But only because it turned the inside a bit grey, not because it doesn’t taste good. I think if you used raspberry jam, the whole thing would be pink and pretty. I don’t know for sure – I might have to try it!

Here’s The Smiths with Sweet and Tender Hooligan. Because these are tender, and decidedly sweet. And we’ll never never never do it again…

PATE SUCREE

1 3/4 cups flour
3/4 cup white sugar
pinch salt
1 stick (1/2 cup, 8 oz) cold butter cut into small chunks
1 t. vanilla
1 egg

Mix the flour and sugar. Work in the butter until you have a course crumb-like texture. Make a well in the center and add the egg and vanilla. Work until you have a nice smooth dough. (but don’t work it too much!) Chill till you’re ready to use it.

FOR THE FRANGIPANE

1 1/2 cups slivered almonds
1/3 cup flour
1/2 cup sugar
2 eggs
1 t vanilla
5 T butter, very soft
1/3 cup milk
3 T jam (optional)

In a blender combine the flour, sugar and almonds. Process until the almonds are fairly well ground. Add the eggs, vanilla and milk, process till smooth. Add the butter and process till completely incorporated. Add the jam, if you like. Any flavor will do, but blackcurrant seems to turn the whole thing a bit grey.

TO ASSEMBLE

Lightly butter a 12-hole muffin tin. Break off a small piece of dough. (Ping-pong ball sized, maybe). Roll it flat on a well-floured counter. Press it into the muffin pan. If you make them each about 1/4 inch thick, you should have enough dough to go around. Repeat 12 times. Spoon or pour the filling into each cup – keeping it even.

Press a mini cadbury creme egg into each cup.

Take an even smaller piece of dough (grape-sized, maybe) and roll it into a round just big enough to fit over the muffin cup. Press the edges of the bottom part down all around, trying to squeeze the top and bottom together a bit. Repeat 12 times. (If you don’t have enough dough to do all the tops, they’ll till taste good without a top. That’s what happened to me, but I was a bit wasteful at first!) Use a fork to seal the edges of each tart, and make it look a little pretty. Using a sharp knife poke a little hole in the top of each.

Bake at 375 (preheated) for about 20 to 25 minutes, till the edges are just starting to look brown.

Let cool before you try to eat them.