Kiwi slime pies
- Preparation and cooking time
- plus cooling
- 320g shop-bought ready-rolled shortcrust pastry
- 4 egg yolks , plus 1 egg white (freeze the remaining whites to make meringues another day)
- 400ml milk
- 35g golden caster sugar
- 1 heaped tbsp plain flour
- 5 cubes green jelly
- 2-3 green and golden kiwi fruit , peeled and sliced
- STEP 1
Heat the oven to 190C/170C fan/gas 5. Divide the pastry into eight equal pieces. Roll each out until large enough to line deep 7-8cm fluted tartlet tins or eight holes of a large muffin tin. Line the tins with the pastry, leaving a little sticking up above the rims, then line with paper cases and baking beans. Put the tins on a baking tray and bake for 10 mins, then remove the paper and beans, brush with the egg white and bake for 5-10 mins more until crisp and golden. Leave to cool for 5 mins, then remove from the tins and leave to cool completely.
- STEP 2
Put the milk in a pan and bring almost to the boil, then remove from the heat. Put the egg yolks, sugar and flour in a bowl and whisk with an electric whisk until pale and fluffy – it should leave a trail that stays on the surface momentarily when the whisk is lifted. Pour a third of the hot milk into the bowl, slowly whisking all the time, until it has all been mixed in. Whisk in the remaining milk.
- STEP 3
Return the mixture to the pan, scraping it out using a rubber spatula. Bring slowly to the boil, stirring, until the custard is thick, smooth and glossy. At first, it will look a bit lumpy, but keep stirring and it will become smooth. Reduce the heat and simmer for 2 mins, stirring. Stir in the jelly until the cubes have dissolved. Leave the mixture to cool until just warm, then divide it between the baked tart cases. Top each with a slice of kiwi and leave to cool completely.