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1 Frozen spring roll pastry sheet
3 medium free-range eggs
250ml semi skimmed milk
50g caster sugar
1 cinnamon stick
1 tbsp evaporated milk
1 tbsp vanilla extract
50g Desiccated coconut
Avocado oil for brushing
Confectioner's sugar for dusting
Grease a 12 cup muffin tray with avocado oil. Cut spring roll pastry into 10cm squares. Push down squares neatly into the muffin tin and brush with oil between layers (3 layers per egg tart)
Place the milk, the sugar and cinnamon stick in a saucepan and stir over a medium heat for 3–4 minutes until the sugar dissolves. Beat eggs in a bowl.
Remove from heat and let cool slightly. Remove the cinnamon stick and pour the warm milk over the beaten eggs and whisk. Add the evaporated milk and vanilla extract and whisk until well combined. Cover the jug with cling film and refrigerate for an hour.
Preheat the oven to 220°C.
Double strain and pour the chilled egg custard in the muffin cups so that they are just over ¾ full.
Bake for 15–20 minutes on the middle shelf until golden brown.
Cool and dust with confectioner's sugar using a tea strainer. Sprinkle over toasted desiccated coconut and serve.