These Choc-Fruit Mince Tarts are made with fruit mince mixed with dark rum, milk chocolates, roasted silvered almonds and orange zest – the make great festive gifts!
Yield
20 Tarts
Prep Time
60mins
Cook Time
25mins
Difficulty Level
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These Choc-Fruit Mince Tarts are made with fruit mince mixed with dark rum, milk chocolates, roasted silvered almonds and orange zest – the make great festive gifts!

Ingredients

  • 2 cups plain flour
  • 2 tbsps custard powder
  • ⅓ cup caster sugar
  • 185 g cold butter, chopped
  • 2 egg yolks
  • 2 tbsps cold water
  • 1 tbsp pure icing sugar
  • ½ tsp ground ginger

FRUIT MINCE

  • 410 g jar fruit mince
  • 2 tbsps dark rum or brandy
  • 100 g milk chocolate, finely chopped
  • ¼ cup chopped roasted silvered almonds
  • 1 orange, finely grated zest
01.

Preheat oven to hot, 200 C. Lightly grease 16 recesses of 2 x 12-hole deep patty pans.

02.

In a large bowl, sift flour and custard powder together. Stir in sugar. Add butter and rub in using fingertips, until mixture resembles breadcrumbs. Add in 1 egg yolk and enough water to make firm but pliable dough. Knead lightly. Wrap in plastic wrap and chill 30 mins to rest.

03.

FRUIT MINCE Meanwhile, in a bowl, combine all ingredients and set aside.

04.

Roll out pastry between 2 sheets baking paper until 3 mm thick. Using a 7.5 cm cutter, cut 20 rounds from pastry. Press into each recess.

05.

Spoon 1 tbsp fruit mince into each recess. Cut 10 x 5 cm rounds for half tops and 10 x 5 cm stars for remaining. Top pies with rounds and stars as pictured. Brush with remaining egg yolk, lightly beaten with 1 tbsp water.

06.

Bake 20 to 25 mins until golden brown. Rest in pan 5 mins. Transfer to wire rack to cool. Sift over combined icing sugar and ground ginger.

Tip: You can store tarts in an airtight container in the fridge for up to 2 weeks. Serve with brandy butter, if liked.

Photo: BauerSyndication.com.au

Download or print the recipe