Leftover Egg Carton Pastry Tart

by Barry Lewis

Prep time
10 mins
Bake time
45 mins


2 sheets puff pastry, room temperature

300g cream cheese

1 tbsp Honey

1 Medium Egg

Seeds of 1 vanilla pod

10 strawberries, hulled

1 bar milk chocolate (approx. same size as egg carton)

1 additional egg, for egg washing

This delicious and simple recipe is help brought to life by the power of a leftover egg carton! Yep, it acts as a mould (and you use a couple of the eggs) to make it reality and shape it into a baked puff pastry treat with chocolate, honey cream cheese and strawberries! Proper delicious! Head here for more baking recipes. Watch the video above or here on YouTube.

How to make the viral egg carton dessert

In a bowl whisk together the cream cheese, honey, egg and vanilla seeds until thickened. You may want to use an electric whisk to help drive more air in and thicken, place in the fridge until needed.

Take an empty egg carton (all the videos I’d watched seemed to have 10 egg ones, but it would work with 6 too). Snip off any parts sticking up from the bottom half of the carton so they are the same height as the top of the bottom half, the video shows this part well.

Roll out the puff pastry sheet, I needed 2 but you may get away with 1, line it up with the carton to get a feel for it and if not join 2 pieces together by pressing lightly, better to have more room for slack in the pastry to make it fit. Line it up and use an egg to press into shape and form the pastry carton base and top, trim off initial excess, but save some room as you can tidy in a moment.

Dollop a small spoonful of the cream cheese mixture into the egg carton base about a third the way up, push in a strawberry to each hole and then follow up with the chocolate bar on top. Pressing down evenly which will get the strawberries into the carton more.

Lift the other half of the egg carton over and press together to seal the pastry fully, you can then trim off any excess pastry and then turn out upside down so the chocolate is on the base onto a lined baking tray.

For the egg wash, use the whole egg or just beat the yolk like I did for a more golden colour. Brush all over with the egg wash and bake in a pre-heated oven at 180fan/200c or equivalent for around 40 minutes, turning at the hallway stage if needed until golden brown.

Allow to cool for a few minutes before serving.