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.