Lindsey's EPIC HALLOWEEN cooking fail

Roll out the pastry after leaving it in the fridge for about 15 minutes to prevent cracking.

Cut the pastry into circles and place them into the tart tin, not needing to be neat.

Place greaseproof paper over the pastry and fill it with rice to act as a weight for blind baking.

Chill the pastry in the fridge for about 15 minutes before baking.

Put the pastry in the oven with the rice for blind baking.

Combine all filling ingredients (tinned pumpkin, milk, egg, sugar, butter, nutmeg) in a blender and blend until gooey.

Pour the filling into the baked pastry shells.

Bake the filled pastry for about 30 to 45 minutes.

Decorate the tarts with marshmallows dipped in melted chocolate and sprinkles.

Equipment Needed

Dietary

Allergens