We love Pot Tarts! We love CarbBoom! Energy Gels!

Did we mention we have a little extra time on our hands at the moment. Another fun recipe with great tasting CarbBoom! Energy Gels as the secret ingredient. This time Strawberry Kiwi and Raspberry. Prep time 15 mins, cook time 15 mins.


  • 1 (14.1 oz.) package refrigerated pie crusts (2 pie crusts)

  • 3 Strawberry Kiwi or Raspberry CarbBoom! Energy Gels

  • 2 teaspoons cornstarch

  • Cold water

  • 1/2 cup powdered sugar

  • 2 teaspoons milk

  • Decorator sprinkles (because sprinkles are for winners!)


  1. ALLOW pie crusts to soften according to package directions. Heat oven to 400°F. Line baking sheet with parchment paper.

  2. UNROLL pie crusts on lightly-floured surface. Cut round edges off crusts to make 2 (8-inch) pastry squares. Cut each square into 4 (4 x 4-inch) squares.

  3. STIR CarbBoom! Energy Gel and cornstarch in small bowl until blended. Spoon 2 teaspoons Gel mixture onto center of each pastry square.

  4. BRUSH edges of squares with water. Fold squares in half, covering jam filling. Press edges with tines of fork to seal completely. Place on prepared baking sheet. PRO TIP - turn over and tine the other side as well. Make sure tart is fully sealed to prevent leaking.

  5. BAKE 15 to 17 minutes or until edges begin to brown. Cool completely.

  6. WHISK powdered sugar and milk in a small bowl. Spoon glaze over tarts, spreading with back of spoon. Top with sprinkles. Let stand until glaze is set.

    Makes ~ 8 tarts

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