Chocolate, Fig & Mincemeat Tart With Spiced Brown Sugar Pastry

‘Twas the night before Christmas, and all through the House, not a creature was stirring…. aside from Suze slicing a cheeky sliver from this decadent tart…’

winter pie, mince pie, mincemeat tart, winter tart, spiced pastry, sweet pastry

Yield: 8-10

Author: Suze Morrison

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Chocolate, Fig & Mincemeat Tart With Spiced Brown Sugar Pastry

Prep time: 45 MinCook time: 30 MinInactive time: 4 HourTotal time: 5 H & 15 M

‘Twas the night before Christmas, and all through the House, not a creature was stirring…. aside from Suze slicing a cheeky sliver from this decadent tart…’

Ingredients

Spiced Brown Sugar Pastry

• 400g Plain Flour
• 300g Unsalted Butter, cold, in 1 cm cubes
• 90g Light Muscovado Sugar
• 2 Eggs
• ¼ tsp Salt
• Pinch Ground Cloves
• ½ tsp Cinnamon, Ground
• ¼ tsp Ginger, Ground

Fillling

• 300g Homemade Mincemeat (store bought is fine, just not the same)
• 80g Dark Chocolate, chopped
• 4 Ripe Figs, halved
• 1tbsp Amaretto
• 1 tbsp Demerara Sugar
• 1tsp Milk to brush

Instructions

1. Begin with the Pastry, add the flour, butter, sugar, salt, cloves, cinnamon & ginger to a bowl and rub together using your fingertips. When the mixture resembles coarse sand, add the eggs, and cut through with a knife until you form a shaggy dough.
2. Bring together with your hands and shape into a disc. Wrap well and allow to rest in the fridge for 2 hours for the flour to hydrate.
3. Remove the pastry from the fridge and stand 10 minutes before rolling out. Line your tart tin with half the pastry, reserving the other half to create shapes and décor for the top.
4. Chill both your lined tart and your shapes for at least 4 hours, covered in the fridge.
5. Preheat oven 160C.
6. Mix the chocolate through the mincemeat and fill your tart, place the figs on the top and sprinkle with the amaretto. Finally sprinkle with the demerara sugar and place your decorations on the top.
7. Brush with milk and bake in the oven for 25-30 minutes, or until the pastry is crisp and golden.
8. Allow to cool before serving in slices with all the Chantilly cream you can muster.

https://gourmetglow.co.uk/recipes/chocolate-fig-mincemeat-tart-with-spiced-brown-sugar-pastry

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