Ingredients:

  • 190g all-purpose flour
  • 113g cold unsalted butter, cubed
  • 1/4 tsp salt
  • 4 tbsp ice-cold water
  • 3 large eggs
  • 120ml whole milk
  • 60g plain Greek yogurt
  • 60g fresh baby spinach, finely chopped
  • 50g sharp white cheddar cheese, finely shredded
  • 1/4 tsp ground nutmeg
  • 1/4 tsp smoked paprika
  • 1/8 tsp black pepper

Instructions:

  1. Sift flour (190g). Mix with salt in a large bowl to ensure even distribution.
  2. Cut butter (113g). Use a pastry blender until the mixture resembles coarse crumbs with pea sized bits.
  3. Add water (4 tbsp). Incorporate one tablespoon at a time until the dough just holds together when squeezed.
  4. Chill dough. Wrap in plastic and refrigerate for 30 minutes until firm and cold to the touch.
  5. Roll and cut. Roll to 3mm thickness and cut shapes to fit your molds.
  6. Whisk custard. Combine 3 eggs, 120ml milk, 60g yogurt, nutmeg, paprika, and pepper until velvety and smooth.
  7. Prep spinach (60g). Finely chop and squeeze dry before stirring into the custard with 50g shredded cheddar.
  8. Fill molds. Pour the mixture into the pastry lined heart molds, leaving 2mm at the top for expansion.
  9. Bake 20 mins. Place in a 190°C oven until the edges are golden and the center doesn't jiggle.
  10. Cool slightly. Let them rest in the mold for 5 minutes before popping them out to serve.