During the last week of Summer Vacation, my youngest asked if we could start cooking together – I was thrilled!! What an incredible gift to both of us – he gains life skills and the ability to feel comfortable and confident in the kitchen, and I get precious time with my child doing something I love.
The first recipe he chose was rather complicated- but he was able to experience cracking eggs, separating the yolks and whites, rolling pastry, patience while it chilled, stirring at the stovetop, and of course, cleaning up after we had finished.
5 ounces chocolate, chopped coarsely
1/4 cup cream
1 tablespoon orange juice
2 egg yolks
2 tablespoons superfine sugar
1 2/3 cups flour
1/3 cup superfine sugar
1/2 ounce cold butter, chopped coarsely
1 egg yolk
MAKE PASTRY: Process flour, sugar and butter until coarse. Add egg yolk, process until combined. Knead pastry on floured surface until smooth. Cover, refrigerate 30 minutes.
Grease two 12 hole mini-muffin pans. Roll pastry between sheets of baking paper to 1/8-inch thickness, cut out 2 3/4-inch rounds. Press rounds into pan holes, prick bases all over with fork. Refrigerate 30 minutes.
Heat oven to 400F.
Bake pastry cases 10 minutes. Cool. Reduce oven to 350F.
Meanwhile, beat egg, egg yolks and sugar in a small bowl with electric mixer until light and fluffy, fold chocolate mixture into egg mixture.
Divide filling into pastry cases. Bake 8 minutes, cool 10 minutes.
Recipe adapted from The Afternoon Tea Collection, 2012