Spooky Mummy Jam Tart –

Name: Spooky Mummy Jam Tart –
Ingredients: 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; 285g blackcurrant 100% fruit spread; 100g raspberry 100% fruit spread; 15g agave nectar or maple syrup; 1 tbsp arrowroot flour; 60g coconut butter/manna; 60ml warm water; 1 tbsp light agave nectar; Edible candy eyes; 5.25oz arrowroot/tapioca flour; 2.63oz ground almonds; 2.63oz cold unsalted butter (or vegan butter); 9.98oz blackcurrant 100% fruit spread; 3.5oz raspberry 100% fruit spread; 0.53oz agave nectar or maple syrup; 9.98oz coconut butter/manna; 2.1fl. oz warm water; Fridge; Step 2 Whilst the dough is chilling stir together the ingredients for the filling until fully combined and set to one side; Step 4 Pour in the filling and distribute evenly. Set the tin to one side; 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 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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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...

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Ingredients

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
285g blackcurrant 100% fruit spread
100g raspberry 100% fruit spread
15g agave nectar or maple syrup
1 tbsp arrowroot flour
60g coconut butter/manna
60ml warm water
1 tbsp light agave nectar
Edible candy eyes
5.25oz arrowroot/tapioca flour
2.63oz ground almonds
2.63oz cold unsalted butter (or vegan butter)
9.98oz blackcurrant 100% fruit spread
3.5oz raspberry 100% fruit spread
0.53oz agave nectar or maple syrup
9.98oz coconut butter/manna
2.1fl. oz warm water
Fridge
Step 2 Whilst the dough is chilling stir together the ingredients for the filling until fully combined and set to one side
Step 4 Pour in the filling and distribute evenly. Set the tin to one side
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 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