Kids' Red Berry Puff Pastry Tarts
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Kids' Red Berry Puff Pastry Tarts

Kids' Red Berry Puff Pastry Tarts

with White Chocolate | Perfect for sharing

Get in the spooky spirit with these Spooky Mummy Red Berry Tarts. Delicious red berry puff pastry, decorated with easy-to-pipe white chocolate. This will be one kids will love to help make!

Tags:
Veggie
Allergens:
Cereals containing gluten
Soya
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

1 pack(s)

Puff Pastry Sheet

(Contains Cereals containing gluten)

140 grams

Red Berry Compote

90 grams

White Chocolate Chips

(Contains Soya, Milk)

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Nutritional information

Energy (kJ)4039 kJ
Energy (kcal)965 kcal
Fat55.2 g
of which saturates30.8 g
Carbohydrate103.1 g
of which sugars48.2 g
Protein12.7 g
Salt1.22 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl

Instructions

Make the Pastry Rectangles
1

a) Preheat your oven to 220°C/200°C/gas mark 7.

b) Remove the puff pastry from your fridge and allow to come up to room temperature.

c) Unroll the pastry (keeping it on its baking paper). Cut it into 8 equal-sized rectangles.

d) Transfer the rectangles and their baking paper to a baking tray. Arrange so that there is a 2cm gap between each rectangle. TIP: Use two baking trays if necessary.

Red Berry Compote Time
2

a) Reserve half a teaspoon of red berry compote in a small bowl and set aside.

b) Spread the remaining red berry compote evenly over the 8 pastry rectangles, leaving a small border around the edge of each rectangle.

Ready, Steady, Bake
3

a) Once the oven is hot, bake your pastry tarts on the middle shelf until puffed and golden, 12-15 mins. TIP: Rotate the baking tray halfway through baking to give your tarts an even, golden colour. 

The Big Chill
4

a) Once baked, allow your tarts to cool, 10-15 mins.

Melt the Chocolate
5

a) While the tarts cool, fill a measuring jug with hot water from your tap. 

b) Place the unopened packet of white chocolate chips into the hot water and set aside for 5 mins. Then, flip the packet upside down and leave for a further 5 mins.

c) Carefully lift the packet out of the water and massage to ensure all the chocolate chips have melted. If there are still unmelted chips, return to hot water until completely melted.

 

Decorate and Finish
6

a) Once melted, use kitchen scissors to snip off a small corner of the white chocolate chip packet to create a small hole.

b) Drizzle the melted chocolate over the tarts using quick sideways motions to create lines to finish. You can get creative with how it looks!

Enjoy!