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Shock Tarts

It's Halloween, that time of the year where celebrating, costumes and candy are on full display. I have explained already in previous posts, that when growing up Halloween was not really emphasized. I can probably count on one hand how many times I remember dressing up on Halloween and trick or treating. October to me always represented the first full month of fall, which was reason to celebrate enough.

As an adult I have come to appreciate Halloween a bit more. I enjoy being creative and being able to relive favorite childhood characters via costumes. Living in Los Angeles for the past few years, Halloween has risen to another level. Angelenos take Halloween very seriously and I'm not just talking about the clothing.

This year I wanted to take my Halloween celebrating up another tier with my confections. After indulging in way too much candy I wanted to enjoy something sweet and unique. I came up with an idea to make a treat that I could not only enjoy Halloween night but also the next morning after my party hangover.

Check out these delicious Shock Tarts also known as Halloween breakfast pastries. These flavorful, flaky pastries are filled with a fresh, fruity and delicious filling. These tarts are then covered in a sweet glaze and decorated with Kaleidoscope Sprinkles DRAKE-ula Sprinkle Mix for even more flavor. This recipe is super easy to make and bake. Definitely give this recipe a try today or save it for another celebration. I will surely be enjoying these Shock Tarts this evening while passing out candy to the kiddies.

You can find the complete recipe and step by step video below.


Makes 8-10 pastries



2 cups (16oz.) frozen mixed berries

1 cup (8oz.) fresh berries of your choice, I used blueberries

½ cup four fruits preserves

½ cup granulated sugar

Juice of whole lemon, approximately 2 tsp.

1 tbsp. vanilla lemongrass tea or any tea you prefer, (optional)


2 cups all-purpose flour

2 tbsp. granulated sugar

2 tbsp. activated charcoal

½ tsp. salt

1 stick (½ cup) cold unsalted butter, cut into small pieces

¼ cup (4 tbsp.) vegetable shortening or coconut oil

1 large egg yolk

2 tbsp. vodka

1-2 tbsp. ice water


1 cup of confectioners sugar

½ tsp. vanilla extract

1/8 tsp. of salt

1-2 tbsp. of milk

DRAKE-ula Sprinkle Mix for decorating, (optional)


For the filling: In a large saucepan add frozen berries, fresh berries, preserves, sugar, lemon juice and tea. Stir all ingredients together and allow to simmer on low-medium heat. Cover filling and allow sauce to reduce by half, approximately 15-20 minutes. Once sauce has reduced. remove filling from heat and allow to cool to room temperature. Once filling has cooled blend ingredients together using immersion or stand mixer. Once well blended, pass filling through a kitchen strainer to remove seeds and tea leaves. Set aside.

For the dough: Use food processor and pulse flour, sugar, charcoal and salt in a food processor to combine. Add butter and vegetable shortening. Pulse until mixture resembles coarse sand. With machine running, add yolk, vodka and ice water, and process until dough just comes together. (It should not take longer than 30 seconds.)

Shape dough into a disk, and wrap in plastic. Refrigerate dough for at least 30 minutes. (You may refrigerate overnight)

When ready to make pastries: Preheat oven to 350F. Take dough out of refrigerator. Divide dough in half. On a flour surface roll out half of dough into a rectangle. The dough should be 1/8 to 1/4 inches thick. Cut symmetrical rectangles into your dough using pizza cutter (you can also use cookie or biscuit cutters). Place bottom side of pastry onto cookie sheet. Place rounded spoonful of filling in the center of pastry dough. Pat filling down. Make sure to leave approximately a 1/2 inch border around the dough. Roll out remainder of dough into same rectangle. Cut rectangle into similar sizes as previous. Place top side of pastry on filling. Press top and bottom of pastry together. Use a finger or fork to crease the seams together. Repeat process until all your dough is filled. Brush egg white on top of pastry. Use fork and poke holes on top of pastry for steam.

Bake for 20-22 or until golden brown. Allow to cool completely

While tarts are cooling make glaze.

In a small bowl, whisk together confectioners sugar, vanilla, salt and milk. Mix until glaze is smooth. (Glaze should be thick enough to coat back of spoon). Using a knife of off-set spatula, glaze completely cooled pastries. Top with Kaleidoscope Sprinkles DRAKE-ula Sprinkle Mix. Allow glaze to harden.

Devour and enjoy!

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