Recipe: Inspired by Woody's Lunchbox Box Tarts
Howdy howdy howdy! Like us, you might be looking for ways to bring the Disney magic home while we all stay at home. For us, little is more magical than Disney food, and we love to spend time creating Disney-inspired recipes or trying to recreate our favorites from the Parks. After a democratic Instagram poll, we decided I’d try to recreate gluten free Box Tarts from Woody’s Lunch Box, especially exciting for me to try since they do not offer a gluten free version currently!
Woody’s Lunchbox, located in Toy Story Land at Disney’s Hollywood Studios, offers two types of tarts at the current moment: a chocolate hazelnut and a lemon blueberry seasonal tart. When we visited last spring, Allison tried a raspberry variety being offered at the time.
Given that grocery shelves are a bit more bare than normal, I decided to keep my recreation pretty simple using what I had on hand or what I could easily find. I decided to make a chocolate hazelnut variety and a strawberry variety.
Ingredients
Premade pie crust: I used this gluten free crust, but if gluten doesn’t bother you I’d suggest this one.
Egg wash: 2 egg whites + 1 tbsp milk
Filling: Nutella and strawberry jam
Icing: 1 C powdered sugar + 2 tbsp milk (plus more as needed)
For chocolate hazelnut tart: maple syrup
For strawberry tart: 1 tbsp strawberry jam
Toppings
For chocolate hazelnut tart: candied bacon crumbles (3 pieces bacon + coconut or brown sugar)
For strawberry tart: freeze dried strawberries and sprinkles
Directions
Preheat oven to 375 degrees.
Place 3 pieces of bacon on a cookie sheet – sprinkle sugar over top until bacon is lightly coated. Place in oven and cook until crispy, about 10-15 minutes. Once cool, crumble the bacon and set aside.
Roll out your pie crusts. I learned with the gluten free crusts I used that it was best to add a little water, roll the crust into a ball and then roll out flat with a rolling pin. Once rolled flat and using a pizza cutter, do your best to cut similarly sized rectangles. Taking your egg wash, brush the pieces that will be the bottom of your tarts. Use a spoon to place a small dollop of filling onto the center of each rectangle. Place a rectangle of dough onto the top of each tart and use your fingertips to press the edges down. Make crimps along the edges with a fork and poke a few holes in the top of each tart. Brush the top of each tart with egg wash and place on a parchment paper-lined cookie sheet. Repeat until you’re out of dough!
Bake your tarts until golden brown, maybe about 15-20 minutes dependent on the size of your tarts. While the tarts are baking, mix up your icing. Start with 1 C powdered sugar and add milk 1 tbsp at a time and stir until you reach the desired consistency. Add more milk as needed. Divide your icing by half into two separate bowls. For your chocolate hazelnut icing, stir in maple syrup to taste, starting with about a teaspoon. For your strawberry tarts, add 1 tbsp of strawberry jam and stir until blended.
Once your tarts are golden, remove from oven and place on a cooling rack over a piece of parchment paper. Let tarts cool a bit and then use a spoon to spread icing in the center of each tart. Bring on those magical candied bacon crumbles and sprinkle over the top of your chocolate hazelnut tart, and add crumbled freeze dried strawberries and sprinkles to your strawberry tarts.
Eat right away or keep in the fridge for up to five days – if they last that long! To reheat, pop in the microwave or a heated oven until warm!
