Farmersgirl Kitchen

Chocolate Mincemeat Tart

Uncategorized | December 9, 2014 | By

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

Juice of half an orange
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.

I used the Oxo Good Grips Box Grater to grate the apple.  It was really quick to use and has a very comfortable handle and I love the little collection box which fits on the bottom of the grater, it even has a lid you can store whatever you’ve grated.

For the pastry
200g plain flour, plus extra for rolling
1/2 tsp salt
50g vegetable shortening or lard
70g butter
2tbsp sugar
1 egg 
2tbsp water
1 tbsp flaked almonds to sprinkle on the top

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.

You can do this with a sieve or tea strainer, or you can use the Oxo Good Grips Baker’s Dusting Wand which is a genius little gadget which I featured in my Christmas Gift Guide.

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!

I’m entering my Chocolate Mincemeat Tart for Family Foodies, the blog challenge run by Bangers and Mash and Eat your Veg.  The theme is Festive Food and Mincemeat Tart is certainly a festive dessert.


  1. Leave a Reply

    belleau kitchen
    December 9, 2014

    I don't think I've ever made a big mincemeat tart before but I'm gonna! Yours looks gorgeous and so festive. Love the added grated apple too! Also loving your festive blog redesign. Very cute x

  2. Leave a Reply

    Choclette Blogger
    December 9, 2014

    Well I have no seen that wand of yours in action! Your tart looks fantastic and I know how good chocolate mincemeat is too. I've just opened up a jar from last year and made some mincemeat flapjacks – wowzers they are good.

    • Leave a Reply

      December 9, 2014

      It's surprising how many people are seeing chocolate mincemeat as a revelation, I'm sure lots of us made it last year and even the year before!

  3. Leave a Reply

    December 9, 2014

    This looks fabulous, I've never thought of making a large mincemeat tart, it's a great idea. GG

  4. Leave a Reply

    Choclette Blogger
    December 9, 2014

    Being totally unobservant, I didn't notice your blog banner til I read Dom's comment – looks fab, fun and festive 🙂

  5. Leave a Reply

    Karen S Booth
    December 9, 2014

    I LOVE mincemeat and if it means the tart or pie is BIGGER than usual, then that suits me! Karen

  6. Leave a Reply

    Jane Sarchet
    December 9, 2014

    Oh 'eck, the thought of pairing a bitter dark chocolate with mincemeat is rather genius Janice. Think I may to give it a go 🙂
    Janie x

    • Leave a Reply

      December 9, 2014

      My husband described it as 'smoky' not sure I got that but it has a dark, rich taste, not too sweet either.

  7. Leave a Reply

    December 9, 2014

    I often used to make a mincemeat and apple tart at Christmas time – I'd forgotten all about it! The addition of chocolate to mincemeat sounds like a divine intervention – brilliant idea!

    • Leave a Reply

      December 9, 2014

      Glad to remind you of the joys of the full on mincemeat tart, do try the chocolate it really is lovely.

  8. Leave a Reply

    Madeleine Morrow
    December 10, 2014

    Beautiful photography. I am not a great mincemeat fan but I do like the idea of mixing it with chocolate. A lovely seasonal recipe

  9. Leave a Reply

    Emma Julia
    December 10, 2014

    Chocolate mincemeat is super clever, and I bet delicious! This post has my mouth seriously watering…!

  10. Leave a Reply
    December 17, 2014

    This tart looks absolutely lush! And I really must get myself one of those holey tart tins too – like the idea of no more soggy bottoms… A great entry too for #FamilyFoodies. Thanks for linking up 🙂

  11. Leave a Reply

    December 18, 2014

    I've never made mincemeat before, but your recipe encouraged me.
    I decided to leave out the chocolate, but maybe next time.
    I used lots of orange zest (always zest every orange and have it stored in fridge ready to add to something or another!), and substituted whisky for brandy (hic!), and added a few flaked almonds.
    Very delicious indeed. Thank you for the inspiration.
    Now have (well had – some already eaten) 24 mincemeat tartlets, and two jars of orange mincemeat still "stewing" in my fridge. Yum!

  12. Leave a Reply

    December 19, 2014

    Thank you so much for letting me know, it's such a pleasure to know that you have used and enjoyed the recipe. I hope you have a very happy Christmas full of mincemeat!

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