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Chocolate Mincemeat Tart

Chocolate Mincemeat Tart

Janice Pattie
No ratings yet
Prep Time 20 mins
Cook Time 40 mins
Course Baking, Dessert
Cuisine British
Servings 8
Calories 390.98 kcal


  • 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


  • 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.


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.  


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