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
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 TartPrint Pin Rate
- Large bowl
- blunt knife
- rolling pin
- 18 cm flan tin
- Pastry brush
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
- 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.