One of my favorite things about hot cross buns is the nice spices they contain. Cooking them from scratch is a bit of a labor of love, so I was looking for a way to be able to enjoy all of these beautiful spices without making a fuss.
I find one of the easiest desserts to make is impossible pie: just mix it all together, bake and the pie literally falls apart with a crust, custard center and filling. So I decided to combine the two concepts to create these adorable mini Impossible Cross Bun Pies.
Growing up, smelling a whiff of cinnamon as Easter approached meant I would soon be devouring a hot cross bun. Mom served the rolls hot and allowed us to slather them with as much butter as we wanted. These tarts capture the same nostalgic scent, but with a layer of creamy custard. It’s like a cream pie meets a hot, spicy bun.
Why are they called impossible pies?
The name “impossible” comes from the fact that the flour, coconut and eggs settle on their own into three distinct layers (a crust, a custard center and a coconut filling).
Don’t worry if your Impossible Pies leak a little in the center; It’s all part of the charm!
When I first tested them my tarts were a little undercooked and when cooled I cut them open and a puddle of custard came out. It was almost like an impossible pie to make. Hmmmm…maybe I could expand on this as my next recipe?! The next batch was slightly overdone, meaning the cream was overcooked and muddled inside. Then I discovered baking until the 22-23 minutes was just perfect!
I found these tarts even better the next day. The spices really come into their own and the texture sets well. If you don’t have Paddle Pop sticks, you can use two pieces of cardboard instead.
Place two Paddle Pop sticks in a neat cross on a tart and lightly sprinkle with the icing sugar-cinnamon mixture. Lift the sticks upward for clean lines. It is best to dust just before serving. Find more tips for perfecting this recipe in my recipe notes below.
Key Ingredients of My Impossible Cross Bun Tarts
- Eggs: I used large eggs (59g) at room temperature for best results.
- Powdered sugar : this dissolves quickly for a smooth custard.
- Unsalted butter: this provides the essential fat needed for a silky mouthfeel and golden-brown, toasty finish on the surface.
- Vanilla extract: This helps mask the “egg” flavor that custard can sometimes have.
- Desiccated coconut: it’s essential – it’s what creates that lovely “crust” on top.
- Spices: I used a trio of cinnamon, ginger and nutmeg. You can use 1 1/2 teaspoons of mixed spices instead, if that’s what you have on hand.
- Milk: please use whole milk, as it gives the best, creamiest overall.
- Icing sugar mixture: combined with a little cinnamon, this makes a sweet and spicy dusting on pies. Using pure icing sugar also works.
Discover 50 more ideas for cute mini Easter desserts.
Recipe and notes from Digital Food Director Amira Georgy, pphotography by Nigel Lough, styling by Lucy Busuttil and food preparation by Lara Reynolds.
