The Mummy Tart. Today I present you with a super delicious recipe to make the kids happy for Halloween, the mummy tart with jam and hazelnut shortcrust pastry. It’s a simple recipe to make that’s made “monstrous” thanks to the sugar eyes.
Anyone who knows me is aware that I love getting creative for Halloween by making a spooky, fun, and delicious recipe every year.
This year, I prepared a mummy tart, a scream-worthy tart decorated with lots of sugar eyes.
To make the mummy tart, you can use different variants of shortcrust pastry. I opted for hazelnut shortcrust, but you can also use classic butter, remembering the fridge rest. If you want a more aromatic tart, try the citrus shortcrust. For a gluten-free version, I recommend the gluten-free shortcrust.
For an even more autumnal touch, you can flavor the shortcrust pastry with cinnamon instead of vanilla.
Now, onto the decoration: I used plum jam, but you can also use strawberry, raspberry, or cherry jam.
For the sugar eyes that give the mummy tart an irresistibly spooky look, there are two options: the first is easy—you buy them, or you can make them at home. Some use mints decorated with dark chocolate to form the pupil, or you can use fondant.
For convenience, I chose to buy them ready-made because they can be used in baked preparations, while homemade ones should be used after baking and cooling.
Last tip, have fun, unleash your creativity, the strips of shortcrust pastry don’t have to be perfect, they should resemble mummy bandages, even if they’re a bit messy.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Halloween
Ingredients
Mummy Tart
- 1 cup oz hazelnuts
- 1 2/3 cups oz all-purpose flour (or whole wheat)
- 1 egg (large)
- 9 tbsp oz butter (or 95 ml vegetable oil)
- 1/3 cup oz sugar (or 80g erythritol, 24g stevia)
- 1 pinch baking powder
- 1 1/4 cups oz jam (or any other preferred preserve)
- as needed sugar eyes
Tools
- Baking Pan
- Parchment Paper
- Food Scales
- Stand Mixer
Steps
Mummy Tart
In a stand mixer with the “leaf” attachment, or by hand in a bowl, mix the butter, sugar, and a pinch of salt.
Add the egg and continue to mix until it is absorbed into the mixture.
Add the sifted all-purpose flour and hazelnut flour and a pinch of baking powder. Mix until you get a compact and homogeneous mixture.
Form a fairly thin rectangular dough, wrap it in plastic wrap and let it rest in the fridge for at least 3/4 hours before using.
After resting, remove a 200g portion from the dough and put the rest back in the fridge.
Roll out the remaining dough on a floured surface into a rectangle to line the tart pan. Alternatively, roll it between two sheets of parchment paper into a layer about 1/8 inch thick (if necessary, work it with a dusting of flour).
Trim the excess with a rolling pin and prick the bottom with the tines of a fork.
Combine the leftover dough with the portion left in the fridge.
Spread the jam over the dough, smoothing it out with a spoon.
(Use your preferred preserve or jam, it’s also great with Nutella).
Roll out the set-aside dough to about 1/8 inch thick and cut out thin strips to place freely over the tart filling to simulate mummy bandages.
I placed them randomly, leaving some spaces open for placing the sugar eyes once baked.
Bake the Halloween mummy tart in a preheated oven at 340°F for about 35/40 minutes, it should be golden.
Obviously, check every oven as they have different timings and baking results.
(The surface of the tart should be baked and slightly golden).
Let it cool before removing it from the pan.
Let it cool completely, decorate with sugar eyes, and the mummy tart for Halloween is ready to be served
Tips
The Halloween mummy tart can be stored in an airtight cake carrier for 3-4 days.
For those who are lactose intolerant, it’s necessary to replace the butter with a lactose-free alternative.
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