CHICKEN TARTS RECIPES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Take a sheet of shortcrust pastry and use a 10cm cookie cutter to cut 12 circles into the pastry. Press each circle into the holes of a cupcake tray. Scrunch up squares of baking paper, then use to line each of the pastry cases. Fill each with baking beans or uncooked rice, pressing them in a little, and bake for 10 mins. Remove the beans/rice and the baking paper and bake for 5 mins more, until the base is starting to colour slightly. Remove from the oven and reduce the temperature to 140C/120C fan/gas 1.
• Bring the cream, milk, vanilla bean paste and a small grating of nutmeg to the boil. Beat the egg yolks with the sugar until pale, then pour the hot milk and cream over, beating as you go. Strain custard into a jug, allow to settle for a few mins, then skim off any froth.
• Pour the custard into each of the tart cases, filling them as high as you can. Grate over a little more nutmeg on each, then carefully place back into the oven and bake for 15-20 mins, until the tarts look set with a slight wobble. Remove and cool, serve with a little more nutmeg freshly grated over the top.

Steps:

• Preheat oven to 400ºF. Line a baking sheet with parchment paper and set aside. In a small bowl, mix ½ cup jam with cornstarch. Crack the egg into a second small bowl and whisk. Flour a large work surface and lay both pie crusts out on it. Roll the circles to 11 inches across. Use a knife or pizza cutter to cut the edges off, about 1 inch off all sides, to create two 9-inch squares. Then cut each square into three 3-inch stripes, or 6 total.Spoon 1-2 tablespoons of jam on one end of each strip. Brush a rectangle of egg around the jam, to glue the sides together. Fold the dry end over the end with jam.Use a fork to crimp the edges together on all sides. Repeat with remaining pie crust strips. Move the pop tarts to the prepared baking sheet. Bake for 15–18 minutes, until golden. Cool.After the pop tarts have cooled for several minutes, whisk powdered sugar, 1 tablespoon jam, and 1-2 tablespoons cream together to create an icing glaze. Spoon over the top of each pop tart and immediately sprinkle with sugar sprinkles. Let the icing dry, either on the baking sheets of on a dry rack.Serve warm or at room temperature.