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Tuesday, 9 December 2014

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
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.

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25 Comments:

At 9 December 2014 at 07:04 , Blogger belleau kitchen said...

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

 
At 9 December 2014 at 14:24 , Blogger Choclette Blogger said...

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.

 
At 9 December 2014 at 14:25 , Blogger GG said...

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

 
At 9 December 2014 at 14:26 , Blogger Choclette Blogger said...

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

 
At 9 December 2014 at 15:47 , Blogger Karen S Booth said...

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

 
At 9 December 2014 at 16:44 , Blogger Jane Sarchet said...

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

 
At 9 December 2014 at 17:37 , Blogger Jean said...

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!

 
At 9 December 2014 at 20:59 , Blogger Janice Pattie said...

Thanks Dom, size does matter ;-)

 
At 9 December 2014 at 21:01 , Blogger Janice Pattie said...

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!

 
At 9 December 2014 at 21:01 , Blogger Janice Pattie said...

It's so nice to have a big slice full of mincemeat, Amanda.

 
At 9 December 2014 at 21:02 , Blogger Janice Pattie said...

thanks my dear, I do love to play a little with the digi stuff

 
At 9 December 2014 at 21:02 , Blogger Janice Pattie said...

Indeed, Karen bring it on!

 
At 9 December 2014 at 21:03 , Blogger Janice Pattie said...

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

 
At 9 December 2014 at 21:03 , Blogger Janice Pattie said...

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

 
At 10 December 2014 at 04:21 , Blogger Rebecca Subbiah said...

this looks amazing and great photography

 
At 10 December 2014 at 15:37 , Blogger Madeleine Morrow said...

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

 
At 10 December 2014 at 20:53 , Blogger Emma Julia said...

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

 
At 10 December 2014 at 22:17 , Blogger Kat BakingExplorer said...

The tart looks perfectly baked and sounds delicious! I have a mince meat craving now!

 
At 11 December 2014 at 07:20 , Anonymous Bintu @ Recipes From A Pantry said...

Brilliant idea to add in the chocolate. And also I like the idea of the holes in the baking tin. I must hunt one down.

 
At 11 December 2014 at 12:00 , Blogger Helen - family-friends-food said...

Can't believe I've never thought to put chocolate & mincemeat together. This sounds AMAZING!

 
At 11 December 2014 at 19:24 , Anonymous Helen @ Fuss Free Flavours said...

A lovely tart Janice, and I am totally with you on the ratio of pastry to mincemeat!

 
At 12 December 2014 at 13:58 , Anonymous Lucy - BakingQueen74 said...

This pie looks delicious, you can't beat a nice deep pie, especially if it contains chocolate and mincemeat!

 
At 17 December 2014 at 12:16 , OpenID bangers-and-mash.com said...

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 :)

 
At 18 December 2014 at 22:06 , Anonymous Anonymous said...

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!

 
At 19 December 2014 at 07:07 , Blogger Janice Pattie said...

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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