Kiwi slime pies

QQMakes 8 Prep 25 mins plus cooling Cook 30 mins

Q320g 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

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.

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.

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.

PER TART 305 kcals, fat 17g saturates 7g, carbs 30g,

sugars 13g, fibre 1g, protein 7g, salt 0.3g

1 Pour the cream into a pan and bring just to the boil. Put the chocolate in a large bowl, then pour over the hot cream. Stir until the mixture is smooth and all the chocolate has melted. Leave to cool, then transfer to the fridge and chill for 2 hrs, or until solid.

2 Scoop out a teaspoonful of the mixture, poke a caper, sweet or piece of olive into the centre, and roll into a walnut-sized ball with your hands. Repeat with the remaining fillings, then roll the remaining mixture into balls without any filling. Roll the truffles in cocoa or sprinkles. Chill until ready to serve. PER TRUFFLE (25) 64 kcals, fat 5g, saturates 3g,

carbs 5g, sugars 5g, fibre 0.2g, protein 1g, salt 0.1g