Slime Fudge Tart
October 1, 2020


• 1pack of shortcrust pastry ready to roll
• 40g semi-skimmed milk powder, this was very important and to not use standard milk. I found this in the long life milk aisle.
• 500ml water
• 200g butter
• 100g plain flour
• 150g caster sugar
• 10ml vanilla extract
• Halloween sprinkles
• Green food colouring


  1. Line the dish/baking tray with the pastry and crimp edges. Prick the pastry all over with a fork and bake blind in the oven at gas mark 4/180°c degrees/350f until golden. Leave to cool.
  2. Reconstitute the milk powder with some of the water, I use about a third and heat it in a saucepan with the butter until almost boiling.
  3. Add the flour to the rest of the water and milk until thick and smooth.
  4. Add the sugar to the milk and butter and dissolve.
  5. Now add the flour mix slowly whilst whisking continuously until it thickens. It needs to be thick enough to be almost spreadable before setting.
  6. Flavour with the vanilla extract.
  7. Pour this mix into your mixing bowl and whisk on a high speed until cool. Add as much food colouring as you like until you’ve reached the ultimate slime colour. It took about 10-15 minutes to cool and thicken further as I used a glass bowl it took a while longer for the bowl to cool completely.
  8. Now pour it into your pastry dish, smooth out and add your sprinkles. Leave it to chill for about an hour and dive in.