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Spooky Mummy Jam Tart

Greens of the Stone Age
Recipe by Greens of the Stone Age

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  • Prep 10 mins
  • Total 1h 35 mins
  • Easy
  • Serves 10

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.

Compatible with

Allergies

  • Contains Tree Nuts

Tip: Allergy Advice

This dish contains the following allergens: Tree Nuts

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For the pastry

  • 150g arrowroot/tapioca flour
  • 75g ground almonds
  • 75g 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

  • 285g blackcurrant 100% fruit spread
  • 100g raspberry 100% fruit spread
  • 15g agave nectar or maple syrup
  • 1 tbsp arrowroot flour
  • 1 tsp vanilla extract

For the icing/toppings

  • 60g coconut butter/manna
  • 60ml warm water
  • 1 tbsp light agave nectar
  • Pinch sea salt
  • Edible candy eyes

Utensils

  • Fridge
  • 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

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