Choc-Fruit Mince Tarts

By The Weekly  , ,

December 20, 2017

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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!

  • Prep: 1 hr
  • Cook: 25 mins
  • Yields: 20 Tarts


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


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


1Preheat oven to hot, 200 C. Lightly grease 16 recesses of 2 x 12-hole deep patty pans.

2In 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.

3FRUIT MINCE Meanwhile, in a bowl, combine all ingredients and set aside.

4Roll 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.

5Spoon 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.

6Bake 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