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Mini Berry Pop-Tarts

with Berry Immune
recipe-difficulty
Easy peasy
recipe-serves
6-8
ready-in
35 mins
Mini Berry Pop-Tarts
Pop goes the berry, because our Mini Berry Pop-Tarts are bursting with juicy berries and a tangy twist! The flakey pastry pairs perfectly with the sweet filling, offering a delicious snack that is also a boost to your immune system. Perfect for breakfast or a late-night snack, they're the smart way to treat yourself.
Treats + Desserts
Modern Wellness Cuisine
Pantry Items
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PANTRY ITEMS

  • 1 sheet store bought shortcrust pastry, defrosted
  • 1 ½ cup frozen strawberries (or mixed berries)
  • 1 tbsp water
  • 1 tsp tapioca flour
  • 1 tbsp + 1 tsp Berry Immune
  • ½ cup agave powder
  • ½ tbsp milk (of choice)
  • 1 tbsp healthy sprinkles (preservative free, natural colours)

1. Heat fruit and water in a small saucepan over medium-high heat, stirring occasionally, until the fruit is heated through and begins to break down and bubble.

2. Add tapioca and 1 tbsp Berry Immune, cook for a couple of minutes until it begins to thicken, then set aside to cool to room temperature.

3. Place your defrosted pastry on a cutting board, cut into small rectangles - ensuring they're the same size, then place half of them on a lined baking tray.

4. Spoon about ½ tbsp of jam onto the cut rectangle, then top with the remaining rectangles, seal pressing with a fork around the edges of the pastry. Using a toothpick or skewer, poke a couple of holes into the top layer of pastry, refrigerate for 10 minutes. Preheat your oven to 356F.

5. Bake for 15-20 mins, until golden brown. Set aside to cool to room temperature.

6. Combine the agave powder, 1 tsp Berry Immune and milk, mix to combine. Add more milk if the mixture is too thick, but just a little at a time. Spread onto pop tarts then scatter over sprinkles. Refrigerate to set the topping fro 10 minutes.