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…
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