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Spooky Mummy Red Berry Tarts
Spooky Mummy Red Berry Tarts

Spooky Mummy Red Berry Tarts

with White Chocolate Drizzle | Perfect for sharing

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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

The quantities provided above are averages only.

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.

Total45 minutes
Active 25 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)

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
Dietary Fibre4.9 g
Protein12.7 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Paper
•Bowl
•Baking Tray
•Measuring Jug

Instructions

Get Prepped
1

a) Preheat your oven to 220°C/200°C/gas mark 7. Remove the puff pastry from your fridge and allow to come up to room temperature.

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

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

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

Bake the Mummy Tarts
2

a) Once the oven is hot, bake 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. 

b) Once baked, allow to cool, 10-15 mins.

c) Meanwhile, fill a measuring jug with hot water from your tap. 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.

Spooky Decorating!
3

a) 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.

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

c) Pipe white chocolate eyes onto the cooled tarts. Use a thin, pointy utensil (for example, a skewer) to create pupils with the remaining red berry compote.

d) Drizzle the remaining melted chocolate over the tarts using quick sideways motions to create the mummy's bandages. Carefully transfer to your serving plates.

Enjoy!

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