Chocolate Mincemeat Tart
I like lots of mincemeat in my tarts and sometimes find that the small tarts tend towards an overload of pastry and not much mincemeat whereas a nice big tart means that it’s mostly filling. The mincemeat I used for the tart is Instant Chocolate Mincemeat, this is mincemeat that you can mix up quickly using any mixture of dried fruits you have in your cupboard you can also add nuts, the chopped chocolate adds a lovely richness to the fruit mixture. Makes approximately 2 medium jars.
Chocolate Mincemeat Tart
for the mincemeat
Zest of a lemon
Juice of half a lemon
2 Cox’s Orange Pippin apples or 1 Bramley apple
2 cups mixed dried fruit
1 tbsp Tia Maria or brandy
1cup dark brown sugar
1/2 cup vegetable suet
1/2 cup dark chocolate, chopped
1. Put the zest and lemon juice in a bowl, grate the apple including the skin, into the juice.
2. Add all the other ingredients and stir.
3. Store in a lidded jar in the fridge until ready to use.
1.Sift the flour into a bowl and add the salt. Cut the shortening and butter into cubes and rub into the flour until the mixture resembles fine crumbs, then stir in the sugar (you can do this in a food processor)
2. Separate the egg and mix the yolk with the cold water set aside the white. Work the mixture together with a knife until it comes together, knead briefly. Wrap in clingfilm and refrigerate for 30 minutes.
3. Pre-heat the oven to 190C/170C Fan/Gas 5
4. Cut off 1/3 of the pastry and put to one side. Roll out the larger piece of pastry and use to line an 18cm flan/quiche tin.
5. Fill with mincemeat, then roll out the remaining pastry to make a lid.
6. Brush the edges of the pastry base with egg white and place the lid on, trim off excess pastry, press the edges of the pastry together. Brush the top of the pastry with egg white and sprinkle with flaked almonds.
I used a Masterclass Crusty Bake 18cm Quiche Tin from Kitchencraft, the holes in the tins mean that the steam escapes and there is less chance of a soggy bottom, which given that this mincemeat is quite wet, it performed extremely well.
7. Bake 35-40 minutes, or until golden and crisp. Leave for about 10 minutes to cool, then dust with icing sugar.
The Chocolate Mincemeat Tart did not disappoint. The pastry was crisp on the top and melted in the mouth and the fruit filling was lusciously sweet and moist with just enough tartness to prevent it being cloying. Much, much better than a mini mince pie!