Chocolate Mincemeat Tart is a great alternative to traditional individual Christmas mince pies.
What is Mincemeat?
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 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
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?
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.
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
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.
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.
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.
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 for those times when only a bite-sized mince pie will do!
Christmas Fruit Cake a rich and delicious fruit cake for you to decorate for the holidays.
Sweet Gingerbread Men are so festive and loved by adults and children alike
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
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Chocolate Mincemeat Tart
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.
belleau kitchen says
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
Janice Pattie says
Thanks Dom, size does matter 😉
Choclette Blogger says
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.
Janice Pattie says
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!
GG says
This looks fabulous, I've never thought of making a large mincemeat tart, it's a great idea. GG
Janice Pattie says
It's so nice to have a big slice full of mincemeat, Amanda.
Choclette Blogger says
Being totally unobservant, I didn't notice your blog banner til I read Dom's comment – looks fab, fun and festive 🙂
Janice Pattie says
thanks my dear, I do love to play a little with the digi stuff
Karen S Booth says
I LOVE mincemeat and if it means the tart or pie is BIGGER than usual, then that suits me! Karen
Janice Pattie says
Indeed, Karen bring it on!
Jane Sarchet says
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
Janice Pattie says
My husband described it as 'smoky' not sure I got that but it has a dark, rich taste, not too sweet either.
Jean says
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!
Janice Pattie says
Glad to remind you of the joys of the full on mincemeat tart, do try the chocolate it really is lovely.
Rebecca Subbiah says
this looks amazing and great photography
Madeleine Morrow says
Beautiful photography. I am not a great mincemeat fan but I do like the idea of mixing it with chocolate. A lovely seasonal recipe
Emma Julia says
Chocolate mincemeat is super clever, and I bet delicious! This post has my mouth seriously watering…!
Kat BakingExplorer says
The tart looks perfectly baked and sounds delicious! I have a mince meat craving now!
Bintu @ Recipes From A Pantry says
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.
Helen - family-friends-food says
Can't believe I've never thought to put chocolate & mincemeat together. This sounds AMAZING!
Helen @ Fuss Free Flavours says
A lovely tart Janice, and I am totally with you on the ratio of pastry to mincemeat!
Lucy - BakingQueen74 says
This pie looks delicious, you can't beat a nice deep pie, especially if it contains chocolate and mincemeat!
bangers-and-mash.com says
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 🙂
Anonymous says
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!
Janice Pattie says
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!