Asda easter egg tarts

Flowery Egg Tarts

Yummy sunny-side-up treats

By , 23 February 2016
Flowery Egg Tarts
  • Ready in: 50 mins
  • Serves: 12
  • Price: 13p per serving
Nutritional Info
Each 50g serving contains
  • Cals 219
  • Fat 8.0
  • Sat Fat 5.0
  • Sugar 23.0
  • Salt 0.20
of your reference intake.
Typical energy values per 100g: 1828kJ/437kcal.
  • 115g butter
  • 55g caster sugar
  • Few drops vanilla essence
  • 150g plain flour, plus extra for dusting
  • 25g cornflour
  • 1 egg white
  • 225g icing sugar, sifted
  • 1tsp vanilla extract
  • Yellow food colouring
  • Preheat oven to 180C/160C Fan/Gas 4. Put first 5 ingredients in food processor. Mix to form a dough. Tip out, knead into a ball. Wrap in foil and chill for 30 mins.

  • Lightly dust a work surface with flour. Roll out the dough to the thickness of a £1 coin. Stamp out 12 shapes using an 8cm flower cutter. Use to line a 12-hole cupcake tin. Bake for 15-18 mins. Cool in the tin before lifting onto a wire rack.

  • Lightly beat the egg white until fluffy. Beat in the icing sugar a little at a time until smooth. Stir in the vanilla. Spoon the icing into each biscuit case, leaving a little aside for the ‘yolks’. Set for 10 mins.

  • Colour the rest of the icing yellow and spoon a ‘yolk’ into the centre of each tart. Leave to set for 45 mins.