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Home » Baking » Chocolate Mincemeat Tart Recipe

December 9, 2014 By Janice Pattie 25 Comments

Chocolate Mincemeat Tart Recipe

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Chocolate Mincemeat Tart

Chocolate Mincemeat Tart is a great alternative to traditional individual  Christmas mince pies. 

The pastry is crisp on the top and melts in the mouth and the deep fruit and chocolate filling is lusciously sweet and moist with just enough citrus tartness.
 
 Save time by making a large pie which can be served as a dessert as well as for a tea time treat. 
Chocolate Mincemeat Tart
 

What is Mincemeat?

Mincemeat is a rich mixture of dried fruits, spices, apples, citrus zest and juice, alcohol and suet or butter.
 
It is mainly used to fill sweet shortcrust pastry tarts which are served as individual Mince Pies.

Is there any meat in Mincemeat? 

Originally, there was meat in mincemeat as well as the dried fruit and spices. This is how it got its name. The meat element was gradually replaced with beef suet.

I use vegetable suet but you can also use butter. This means the mincemeat is also suitable for vegetarians.

Why add chocolate to the Mincemeat? 

chocolate buttons

Chocolate adds a real depth of flavour to the mincemeat.  Mincemeat is sweet but it is also tangy with lemon juice and dried fruits.

I  can also absolutely recommend adding chocolate to your mincemeat. It adds a mellowness to the mixture and who doesn’t like chocolate? 

Deep-filled Chocolate Mincemeat Tart

Deep filled Chocolate Mincemeat Tart

I like lots of mincemeat in my tarts. I sometimes find that small mince pies can have too much pastry and not much mincemeat.  Make a large tart and you get a lot more filling. 

What kind of mincemeat should I use? 

Instnat Chocolate Mincemeat

Make your own mincemeat 

I made Instant Chocolate  Mincemeat for the Chocolate Mincemeat Tart because you can easily make this mincemeat recipe right before you use it.  

Or plan ahead and make this cooked Dark Chocolate Mincemeat which is best left for 2-3 weeks before using. 

Buy ready-made mincemeat

If you are not making your own mincemeat, then buy a jar of mincemeat and add chocolate and perhaps a tablespoon of brandy. That really lifts shop-bought mincemeat.  

How to make Chocolate Mincemeat Tart

Make the Sweet Shortcrust Pastry

Weigh the flour and put it in a large bowl.  Cut the butter into cubes and add to the flour.

Flour in a bowl

Use a knife or pastry cutter to cut the butter through the flour, reducing the size of the butter pieces.  Then get your hands (clean, of course) into the bowl and star to rub the butter and flour. 

Once the flour and butter look like breadcrumbs it is ready for the next stage 

Egg yulk

Separate the egg, set aside the white and mix the yolk with the cold water. Add the egg to the flour and work the mixture together with a knife until it comes together.

Knead briefl then wrap in clingfilm and refrigerate for 30 minutes.

rolling pin and pastry

Cut off 1/3 of the pastry and put it to one side.  Roll out the larger piece of pastry and use to line an 18cm flan/quiche tin.

Brush the edges of the pastry base with egg white and place on the lid, trim off excess pastry pressing the edges of the pastry together.   Brush the top of the pastry with egg white and sprinkle with flaked almonds.

Dust with icing sugar

Bake at 190C/170C Fan/Gas 5 for   35-40 minutes, or until golden and crisp. Leave for about 10 minutes to cool, then dust with icing sugar.

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Serve the tart warm with cream, ice cream or custard for a delicious dessert.  Or serve small slices with tea or coffee at your holiday celebration get-togethers. 

More Christmas Bakes from Farmersgirl Kitchen 

Mini Mince Pies

Mini MInce Pies for those times when only a bite-sized mince pie will do! 

Fruit Cake

Christmas Fruit Cake a rich and delicious fruit cake for you to decorate for the holidays. 

Make these Sweet Gingerbread Men for your holiday cookies

Sweet Gingerbread Men are so festive and loved by adults and children alike

Mincemeat recipes

33 Recipes for bakes, cakes, and desserts using mincemeat

More Christmas Holiday Sweet Treats

Mincemeat and Apple Crumble from Farmersgirl Kitchen 

Tin Can Mini Christmas Cakes from Eats Amazing

No-Bake Christmas Cheesecake from Fuss Free Flavours 

Cranberry Mince Pie Filo Pastry Rolls from Sew White 

Mincemeat Tart

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Chocolate Mincemeat Tart

Chocolate Mincemeat Tart

Janice Pattie
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 40 mins
Course Baking, Dessert
Cuisine British
Servings 8
Calories 390.98 kcal

Equipment

  • Large bowl
  • blunt knife
  • rolling pin
  • 18 cm flan tin
  • Pastry brush

Ingredients
 

For the pastry

  • 200 g plain flour plus extra for rolling
  • 1/2 tsp salt
  • 50 g vegetable shortening or lard
  • 70 g butter
  • 2 tbsp sugar
  • 1 egg
  • 2 tbsp water

Instant Chocolate Mincemeat

  • 400 g Instant chocolate mincemeat 1 jar
  • 1 tbsp Tia Maria or Brandy optional
  • 1 tbsp flaked almonds to sprinkle on the top

Instructions
 

  • Sift the flour into a bowl and add the salt.  
  • Cut the shortening and butter into cubes with a blunt knife or pastry cutter. Rub into the flour until the mixture resembles fine crumb, (you can do this in a food processor) then stir in the sugar
  • Separate the egg and mix the yolk with the cold water set aside the white.
  • Add the egg to the flour and work the mixture together with a knife until it comes together, knead briefly.  Wrap in clingfilm and refrigerate for 30 minutes.
  • Pre-heat the oven to 190C/170C Fan/Gas 5
  • Cut off 1/3 of the pastry and put it to one side.  Roll out the larger piece of pastry and use to line an 18cm flan/quiche tin.
  • Mix the brandy or Tia Maria (if using) with the mincemeat. Fill the pastry case with mincemeat. Then roll out the remaining pastry to make a lid.
  • Brush the edges of the pastry base with egg white and place on the lid, trim off excess pastry pressing the edges of the pastry together.
  •  Brush the top of the pastry with egg white and sprinkle with flaked almonds.
  • Bake 35-40 minutes, or until golden and crisp. Leave for about 10 minutes to cool, then dust with icing sugar.

Notes

If using shop-bought mincemeat, add a tablespoon of brandy or Tia Maria along with 50g of chopped dark chocolate or small chocolate chips, stir thoroughly.  

Nutrition

Calories: 390.98kcalCarbohydrates: 59.59gProtein: 4.76gFat: 14.73gSaturated Fat: 6.31gCholesterol: 39.27mgSodium: 495.63mgPotassium: 43.15mgFiber: 1.98gSugar: 36.84gVitamin A: 248.36IUCalcium: 12.23mgIron: 1.3mg
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Filed Under: Baking, Dessert, Festive Recipes Tagged With: Chocolate, mincemeat, OXO Good Grips, pastry, tart

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Reader Interactions

Comments

  1. belleau kitchen says

    December 9, 2014 at 7:04 am

    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

    Reply
    • Janice Pattie says

      December 9, 2014 at 8:59 pm

      Thanks Dom, size does matter 😉

      Reply
  2. Choclette Blogger says

    December 9, 2014 at 2:24 pm

    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.

    Reply
    • Janice Pattie says

      December 9, 2014 at 9:01 pm

      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!

      Reply
  3. GG says

    December 9, 2014 at 2:25 pm

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

    Reply
    • Janice Pattie says

      December 9, 2014 at 9:01 pm

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

      Reply
  4. Choclette Blogger says

    December 9, 2014 at 2:26 pm

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

    Reply
    • Janice Pattie says

      December 9, 2014 at 9:02 pm

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

      Reply
  5. Karen S Booth says

    December 9, 2014 at 3:47 pm

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

    Reply
    • Janice Pattie says

      December 9, 2014 at 9:02 pm

      Indeed, Karen bring it on!

      Reply
  6. Jane Sarchet says

    December 9, 2014 at 4:44 pm

    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

    Reply
    • Janice Pattie says

      December 9, 2014 at 9:03 pm

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

      Reply
  7. Jean says

    December 9, 2014 at 5:37 pm

    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!

    Reply
    • Janice Pattie says

      December 9, 2014 at 9:03 pm

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

      Reply
  8. Rebecca Subbiah says

    December 10, 2014 at 4:21 am

    this looks amazing and great photography

    Reply
  9. Madeleine Morrow says

    December 10, 2014 at 3:37 pm

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

    Reply
  10. Emma Julia says

    December 10, 2014 at 8:53 pm

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

    Reply
  11. Kat BakingExplorer says

    December 10, 2014 at 10:17 pm

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

    Reply
  12. Bintu @ Recipes From A Pantry says

    December 11, 2014 at 7:20 am

    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.

    Reply
  13. Helen - family-friends-food says

    December 11, 2014 at 12:00 pm

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

    Reply
  14. Helen @ Fuss Free Flavours says

    December 11, 2014 at 7:24 pm

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

    Reply
  15. Lucy - BakingQueen74 says

    December 12, 2014 at 1:58 pm

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

    Reply
  16. bangers-and-mash.com says

    December 17, 2014 at 12:16 pm

    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 🙂

    Reply
  17. Anonymous says

    December 18, 2014 at 10:06 pm

    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!

    Reply
  18. Janice Pattie says

    December 19, 2014 at 7:07 am

    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!

    Reply

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Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration, and honest reviews. Read more on my About page.

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