Gloverly Cupcakes

A couple of weeks ago we had family to stay for the weekend and once again the bake off technical made a great pudding! Click here to keep reading.

When I made the pastry case, I rolled out the pastry, lifted it over the tin and pressed it in gently, I left the excess pastry overlapping the edges, I find that if you trim it before you bake it, then it can shrink leaving the sides a bit short. Once baked and cooled I use a vegetable peeler to carefully trim the edges, it’s definitely the easiest way to do it and means the pastry is a lot less likely to break off in chunks leaving a nice neat edge.

I tempered some dark chocolate and cut some flower shapes for the top. I also used a small flower cutter to cut some mango. I would have like to add more mango flowers but I used frozen mango which goes a bit softer when it defrosts so it wasn’t great for cutting flowers out of. We all loved the tart – even those of us who aren’t keen on white chocolate really enjoyed it!