Spooky Mummy Jam Tart
Looking for a fun, healthier dessert to whip up for the kiddies this Halloween? Don't worry we've got you covered with this Spooky Mummy Jam Tart. Suitable for vegans and those on a gluten-free or Paleo diet.
- Contains Nuts
Prepared with
Ingredients
For the pastry
- 5.25oz arrowroot/tapioca flour
- 2.63oz ground almonds
- 2.63oz cold unsalted butter (or vegan butter)
- 2 tbsp coconut sugar
- 1 tsp vanilla extract
- 1 tsp xanthan gum
- Pinch sea salt
- 4-5 tbsp almond milk
For the filling
- 9.98oz blackcurrant 100% fruit spread
- 3.5oz raspberry 100% fruit spread
- 0.53oz agave nectar or maple syrup
- 1 tbsp arrowroot flour
- 1 tsp vanilla extract
For the icing/toppings
- 9.98oz coconut butter/manna
- 2.1fl. oz warm water
- 1 tbsp light agave nectar
- Pinch sea salt
- Edible candy eyes
- Fridge
Instructions
Step 1
Start by placing all of the ingredients for the pastry, except for the milk, into the bowl of a food processer and pulse together until the mixture resembles breadcrumbs. Carefully pulse in the milk a tablespoon at a time until the mixture comes together into a slightly sticky ball of dough. Remove the dough and wrap in cling film. Chill in the fridge for at least 30 minutes
Step 2
Whilst the dough is chilling stir together the ingredients for the filling until fully combined and set to one side
Step 3
Grease a 20cm fluted pie tin and remove the dough from the fridge. Press the dough into the pie tin until roughly 3-5mm thick. Trim the excess, form into a ball and wrap in cling film then set to one side
Step 4
Pour in the filling and distribute evenly. Set the tin to one side
Step 5
Lightly dust the worktop with arrowroot flour, sprinkle a little flour over the remaining dough, then place a large sheet of non-stick parchment on top. Roll out the pastry to roughly 4-5mm thick. Cut into 22cm long strips, 1cm wide
Step 6
Layer the strips on top of the pie and trim away the excess and discard. Press the pastry strips into the sides of the pie to secure
Step 7
Add the cooking pot to the unit, along with the wire rack in the lower position. Place the pie on top of the rack then select BAKE/ROAST, temperature 160°C, and time to 50 minutes. Close the lid to begin cooking. Cook for 40 to 50 minutes until the filling is bubbling and pastry golden
Step 8
Whilst the pie is cooking place all of the topping ingredients, except for the edible eyes, into a bullet style blender and blend until smooth. Set to one side until needed
Step 9
Once cooking is complete leave to cool in the unit for 10 minutes before transferring to a wire rack and cooling completely. Ice the pastry strips the pop on the edible eyes and serve