Tim Burton's latest creation - Frankenweenie - has been released. I'm yet to see it, but it brings back memories of Beetlejuice, one of his earlier films. Feeling inspired, I set out to create something Beetlejuicey. It had to be Striped... Green... Gooey. Lime and Blackberry seemed the perfect fit for flavours so here it is... All fused into one dessert.  A bite size (well that will depend on the size of your bite) Beetlejuice tart. Complete with wiry, crazy, spun sugar on top for hair.

This tart is comprised of a stripe pinwheel pastry case, A blackberry jelly layer, a lime custard layer and a ball of spun sugar on top. A sweet, bitter, gooey and crunchy mess.

The amounts in this recipe make 6 small tarts, and can be multiplied for as many as you need.


Pastry (Light)

  • 50g plain flour
  • 13g icing sugar
  • 33g butter, chopped coarsely
  • 1/3 egg yolk (around 4 grams)

Pastry (Dark)

  • 50g plain flour
  • 20g icing sugar
  • 40g butter, chopped coarsely
  • 10g cocoa
  • 1/3 egg yolk (around 4 grams)


For each of the pastry mixes, combine the dry ingredients in a food processor, then add butter and blitz until the mix resembles fine breadcrumbs. Add yolk and mix until combined.

Form the mix into balls, cover in cling wrap and rest in the fridge for around 30 mins.

Break each into thirds (so you have three balls of each colour pastry) and roll out to 3 - 4 mm thick.

Cut each piece into 12 sections, and combine so you have a pinwheel of light/dark pastry. Keep the joins close, and roll out a little more to press it together.

Place each pastry wheel into single tart molds and bake at 180 degrees celcius for 12 - 15 mins.



Blackberry Jelly

  • 100g blackberries
  • 1/4 tsp gelatin


Cook blackberries on low heat for 10 mins until soft. Press through sieve to create a syrup (discard the seeds).

Sprinkle gelatin over the top of the syrup and let sit for 5 minutes. Whisk through and return to low heat for 1 minute to dissolve gelatin.

Set aside to cool slightly (5 - 10 mins) and then spoon into tart cases. Place tarts in fridge to set.



Lime Custard

  • 250ml cream
  • 3 egg yolks
  • 20g caster sugar
  • Zest and juice of 1 lime
  • 1 tsp gelatin
  • Green food colour


Take around a quarter of the cream and sprinkle the gelatin on top. Set aside.

Combine lime juice, zest, food colour and cream in a saucepan and heat on low until steaming. Meanwhile, whisk egg yolks and sugar in a bowl until pale and slightly fluffy.

Once the cream is steaming, pour over the yolks and whisk well.

Return the mixture to low heat and stir continuously until the custard thickens and coats the back of a spoon (around 82 degrees celcius).

Mix the prepared cream and gelatin together, and then whisk through the warm custard mix until dissolved.

Cool mixture in fridge (without letting it get to cold, as it will set). Pour into tart cases to fill.

Place tarts in fridge to set for 3 - 4 hours.


Spun Sugar

  • 100g caster sugar
  • 25g water
  • 25g glucose / corn syrup
  • Green food colour


Place a sheet of baking paper along your bench.

Bring ingredients to the boil in a saucepan. Brush down the sides with water and continue boiling until the sugar syrup reaches 155 degrees celcius. Let the mixture cool for a minute or so. Using a fork or two, dip into the syrup and flick it across the sheet of paper to create strings of sugar. Keep dipping the fork and flicking the syrup across the paper until you have enough. Gather up a handfull and carefully form it into a ball, and place on top of each tart.