Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Lucky dip upside down tarts recipe

65 ratings

These viral upside down tarts are worth the TikTok hype. Drizzle honey onto a baking tray, then top with whatever flavour combinations you fancy. Will you go sweet banoffee or savoury chorizo and Manchego? See method

Makes 12
25 mins to prepare and 35 mins to cook
176 calories / serving
Vegetarian

Ingredients

1 x 320g sheet Tesco ready-rolled puff pastry
12 tsp clear honey
1 medium egg, lightly beaten

For the chocolate banoffee tarts (V)

8g flaked almonds
1 large banana, cut into 5mm slices
6 tsp Tesco chocolate spread

For the Manchego and chorizo tarts

3 sprigs thyme, leaves picked
1 red onion, peeled and thinly sliced
30g Manchego, grated
12 slices Tesco sliced chorizo sausage

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
735kj
176kcal 9%
Fat
10g 15%
Saturates
5g 26%
Sugars
7g 7%
Salt
0.5g 9%

of the reference intake
Carbohydrate 15.1g Protein 5.3g Fibre 0.7g

Method

Preheat the oven to 200°C, fan 180°C, gas 6. Line 2 large baking trays with parchment.
Cut the pastry into 12 equal-sized rectangles.
For each chocolate banoffee tart, drizzle 1 tsp of honey onto a section of the baking parchment, layer over a sixth of the almonds and sliced banana, then add 1 tsp of the chocolate spread in the centre. Top with a rectangle of pastry. Crimp around the filling with a fork then brush with egg. Repeat with remaining ingredients until you have 6 tarts.
For each Manchego and chorizo tart, drizzle 1 tsp honey onto a section of the baking parchment, top with a sixth of the thyme, red onion and Manchego, and 2 slices of chorizo. Top with a rectangle of pastry. Crimp around the edges with a fork then brush with egg. Repeat with remaining ingredients until you have 6 tarts.
Bake all the tarts for 25-30 mins, until lightly golden. Remove from the oven and use a fork or spatula to carefully turn them over. Best enjoyed right away but will keep in the fridge for up to 2 days in an airtight container.

See more Baking recipes