This recipe was inspired by the Mission Deli #WrapHacks challenge, a fun competition being run by Mission Deli at the moment. If you head over to their Facebook page, you can sign up to their #WrapHacks challenge and share your own recipes or fun creations for the chance to win a £50 shopping voucher. If you get in there quick and are one of the first 150 people to sign up, Mission Deli will even send you some wraps to help you on your way!
My challenge was create something a little bit different with Mission Deli's Mini Wraps and I although I had lots of fun ideas for using them (we do love our wraps!) I thought that dessert was a good place to start when creating an unusual recipe with wraps.
I discovered while recipe testing that the Mini Wraps are particularly good for this recipe because they are lovely and soft and therefore easy to mould into the cup shapes. We’ve been enjoying using the leftover wraps for lunches this week too, the Mini Wraps are the perfect size for children and will be great for lunch boxes come September!
Chocolate Berry Wrap Tarts
Ingredients:
- 6 Mission Deli Mini Wraps
- 1 tbs butter
- 200g quark*
- 3 heaped tsp. instant hot chocolate powder
- 6 small strawberries
- 12 raspberries
Method:
Start by making the wrap tart cases. Preheat the oven to 180°C (Gas mark 4/350°F). Melt the butter and brush some of it over a 6 hole muffin tin.
Using a large flower shaped cutter, cut out 6 flower shapes from the wraps. If you don't have a flower cutter, a large circle cutter would also work.
Push a wrap flower into each buttered hole in the muffin tin to form a cup. Brush all over with the rest of the melted butter.
Bake in the preheated oven for 5-10 minutes until the cups are just starting to crisp up and brown around the edges. Do keep a close eye on them as they cook because they can burn very easily.
Remove from the oven. Some of the wrap cups may have puffed up a little while cooking, if so, push them down gently with the back of the spoon to form a cup again.
Leave the cups in the muffin tin for a couple of minutes until cool enough to handle, then remove to finish cooling on a wire rack.
Whilst the wrap cups are cooling, make up the chocolate filling. Measure out the quark into a small bowl and add the hot chocolate powder. Stir well with a spoon until completely combined.
Once the wrap cups have cooled, divide the chocolate filling between the six cups. You can drop the filling in with a teaspoon, but if you want them to be really neat, you could also pop it into a piping back with a large nozzle and pipe the filling into the pies.
Top with the strawberries and raspberries and serve immediately.
Notes: Don't throw away the leftover bits of wrap, use them to make homemade crisps with, they make a great snack or lunch box food! To make the crisps, cut the scraps into bite size pieces, spread them over an oiled baking sheet, spray or brush with oil and pop them in the oven to bake at the same time as the cups. Season with a little salt and pepper, herbs and spices of your choice or even a little cinnamon sugar, yum!
*Quark is a fat free soft cheese that you should be able to find in most supermarkets (I buy mine from Tesco). If you can't find it, a thick Greek yogurt will also work as a substitute.
For more delicious treat ideas and recipes, check out the Desserts and Sweet Treats section here on the Eats Amazing blog or pop over and follow my Desserts and Treats Pinterest board for recipe inspiration all the year around.
Have you got any ideas for fun ways to use wraps? Head over to the Mission Deli Facebook page to claim your own pack of wraps so that you can create something delicious!
Grace
Disclosure: This recipe and blog post was commissioned by Mission Deli. I was compensated for my time and the cost of ingredients, however all opinions expressed in this post are my own.
Chocolate Berry Wrap Tarts
Ingredients
- 6 Mission Deli Mini Wraps
- 1 tbs butter
- 200 g quark*
- 3 heaped tsp. instant hot chocolate powder
- 6 small strawberries
- 12 raspberries
Instructions
- Preheat the oven to 180°C (Gas mark 4/350°F). Melt the butter and brush some of it over a 6 hole muffin tin.
- Using a large flower shaped cutter, cut out 6 flower shapes from the wraps. If you don't have a flower cutter, a large circle cutter would also work.
- Push a wrap flower into each buttered hole in the muffin tin to form a cup. Brush all over with the rest of the melted butter.
- Bake in the preheated oven for 5-10 minutes until the cups are just starting to crisp up and brown around the edges. Keep a close eye on them as they cook because they burn easily.
- Remove from the oven. Some of the wrap cups may have puffed up a little while cooking, if so, push them down gently with the back of the spoon to form a cup again.
- Leave the cups in the muffin tin for a couple of minutes until cool enough to handle, then remove to finish cooling on a wire rack.
- Whilst the wrap cups are cooling, make up the chocolate filling. Measure out the quark into a small bowl and add the hot chocolate powder. Stir well with a spoon until completely combined.
- Once the wrap cups have cooled, divide the chocolate filling between the six cups. You can drop the filling in with a teaspoon, but if you want them to be really neat, you could also pop it into a piping back with a large nozzle and pipe the filling into the pies.
- Top with the strawberries and raspberries and serve immediately.
Notes
I hope you will want to try this yummy recipe, please pin it if you do!
Anja says
These are so cute! They would be perfecter a kid's birthday party 🙂