I've never thought of ever deviating from making the traditional mince pie, I remember I a couple of years ago I made Nigella's star topped mince pie. My star topped mince pie looked nowhere as delicate as hers and looked quite sloppy presentation, perhaps because I am quite heavy handed and have a lack of patience. I really wanted to make aversion of the classic mince pie and after some umming and ahhing between making mincemeat cupcake, mincemeat twists, I decided on making chocolate mince tart.
It was a winner, in my eyes, I love pastry and I love chocolate so why not in-cooperate the to-gether to make a crisp chocolate tart base? Now, for the mincemeat, apparently this is easy to make and like granola once you make your own, you will not go back. Unfortunately, I will never know, well not for this year anyway as the mincemeat, well in fact luxury mince meat was shop brought from Aldi. I absolutely adored the luxury mincemeat, it was so rich, so moerish, so decadent, it was hard to spread all over iron the tart. After you make the chocolate pastry and blind bake, it is a simple case of spreading on-top of the case. Easy, simple and is sure to go down well with munchkins and grownups alike.
|Chocolate mince tart, plus mini tarts|
|Chocolate mince tart.|
|Chocolate pastry rolled out|
|Chocolate pastry in tin.|
Recipe for Chocolate Mince Tart.
For the pastry
Makes 450g. Preparation time: 10 minutes, plus chilling
200g plain flour
30g coco powder
40g icing sugar
2 egg yolks
For the mincemeat
1 jar of luxury mincemeat (I used a jar from Aldi)
Sift the flour, cocoa and icing sugar together into a large mixing bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Make a well in the centre and add the egg yolks. Using your fingertips, mix the ingredients together to make a smooth dough.
Turn the pastry out onto a lightly floured surface and form the mixture into a ball. Cover with cling film and chill for at least 30 minutes. Roll the pastry out on a light floured surface or piece of cling film.
Grease your tin, then lift the pastry over rolling pin and lightly drape over the tin. Ease the pastry into position. Trim of any excess pastry outwards over the tin.
Blind bake the pastry for 15 minutes, place a piece of non stick baking paper over the base and sides of the pastry. Bake in a preheated oven 180C/Gas mark 4 for 10-15 minutes, unit the case is just set.
Spread the mince meat over the pastry tart, smooth over the top. Bake in the oven, on the top shelf for around 20 minutes on gas mark 4. Remove from the oven and leave to cool.
Here is my chocolate mince tart:
I am sharing my chocolate mince tart into a number of giveaways this month. Treat Petite hosted by the lovely Kat from The Baking Explorer and Cakey Boi, this month's theme is anything Christmas related. As you can see, you can also make this dish into mini star shaped tarts.
I am also adding this to Credit Crunch Munch, as I used this jar from last year and instead of throwing out I decided to combine it into this fabulous dish. Also the cost of the jar was around £1 which is super cheap and economical, which helped make this ssh a budget friendly one. Credit Crunch Munch is hosted by the lovely Helen from Fuss Free Flavours and Camilla from Fab Food For All.