Christmas Fruit Mince Tarts - Chef Recipe by Kane Neale

Ingredients

Short crust pastry:

145 g unsalted butter
100 g icing sugar
1 g salt
40 g eggs
Dash of vanilla
35 g almond meal
210 g cake flour
65 g baker's flour

Fruit mince:

100mL water
50 g coconut sugar
50 g treacle
40 g unsalted butter
100 g sultanas
75 g currants
20 g sour cherry
100 g prunes
100 g raisins
30 g mixed peel
100 g cranberries
100mL orange juice
100 g grated apple
30 g almond meal
2 g cinnamon
1 g ground cloves
1 g ground ginger
2 g mixed spice
25mL brandy

Gingerbread:

60 g brown sugar
60 g golden syrup
120 g unsalted butter
7 g ground ginger
3 g ground cinnamon
35mL milk
120 g plain flour
120 g baker's flour
5 g baking powder

Method

Short crust pastry:

With KitchenAid paddle, mix butter, icing sugar and salt before adding eggs. Increase speed to mix well.

Add vanilla, almond meal to combine, then add flours, mixing to combine. Wrap and chill for at least an hour (or overnight). Roll to 5 mm thick and cut into circles. Chill for at least 20 minutes to rest before lining tart tins.

Fruit mince:

Combine all ingredients and leave in refrigerator to soak.

Gingerbread:

Mix brown sugar, golden syrup and butter with KitchenAid paddle. Then add spices, milk and plain flour to combine well. Finally, add baker’s flour and baking powder and mix. Wrap and chill before rolling flat to 4 mm thick, and cut into star shapes.

To bake tarts:

Fill lined tart shells with fruit mince, top with gingerbread star and bake at 180 C for 20-25 minutes or until golden. Sprinkle with raw sugar while hot, then transfer to wire rack to cool.

Recipe provided by Coco's Patisserie