Mincemeat & Custard Tarts
成人快手made Mincemeat
100g ice cold butter, coarsely grated
200g dark brown sugar
2 Armagh Bramley apples, peeled, cored and coarsely grated
zest and juice 1 lemon
zest and juice 1 orange
200ml booze – I used a mixture of pear brandy, port and whiskey but feel free to use whatever you like
600g dried mixed fruit – I like a mixture of dried cranberries, cherries, figs, sultanas, pear and raisins
2 teaspoons mixed spice
1 round preserved ginger, finely chopped
2 teaspoons ground cinnamon
1 teaspoon ground cloves
Method
Place everything in a bowl and mix well with your hands to incorporate all the ingredients.
Place in sterilized jam jars, seal with a lid and leave for at least 3 days before using.
Pastry
225g plain flour
150g butter
75g castor sugar
1 egg
Method
Rub the flour and butter until it resembles fine breadcrumbs (you can do this in a food processor).
If you’re nervous of rolling pastry, put half of it in between 2 sheets of parchment paper and roll.
Alternatively lightly flour a surface and your rolling pin and roll, moving the pastry after each roll to make sure it doesn’t stick.
Cut out the pastry into rounds and press into a 12 hole part tray.
Cut out stars with the trimmings if you wish.
Custard
200ml whole milk
1 teaspoon vanilla extract
Pinch ground nutmeg
40g castor sugar
2 tablespoons cornflour
2 egg yolks
Method
Scald the milk with the vanilla and nutmeg.
Whisk the egg yolks with the sugar and cornflour and pour over half the hot milk. Whisk and return to pan, whisking over a low heat until thick and creamy.
Cool slightly.
Set oven to 170oc.
Put a teaspoon of custard in the bottom of each tart shell.
Top with a teaspoon of mincemeat and then add a pastry star.
Bake for about 15 minutes or until golden.
Cool in tray for 5 minutes and remove.
Cool on a wire rack.
