Mincemeat Streusel Tart with hot white chocolate, orange and brandy shot
Mincemeat Streusel Tart with hot white chocolate, orange and brandy shot
Homemade Mincemeat
100g ice cold butter, coarsely grated
200g dark brown sugar
2 Armagh Bramley apples, peeled, cored and
coarsely grated
zest and juice 1 lemon
zest and juice 1 orange
50ml Grand Marnier or orange liqueur
150ml Port
100ml Brandy
600g dried mixed fruit – I like a mixture of
dried cranberries, cherries,figs, sultanas, pear
and raisins
2 teaspoons mixed spice
1 round preserved ginger, finely chopped
2 teaspoons ground cinnamon
1 teaspoon ground cloves
Place everything in a bowl and mix well with
your hands to incorporate all the ingredients.
Place in sterilized jam jars, seal with a lid and
leave for at least 3 days before using.
Pastry base
250g plain flour
125g butter
50g castor sugar
Set oven to 180oc and line a rectangular baking tray with parchment paper.
Rub the flour and butter together until the butter has dispersed and add the sugar. Press tightly into the bottom of the tin and bake for 10 minutes.
Streusel Topping
125g plain flour
110g butter
50g chopped nuts
50g Demerara sugar
Rub together until the mixture resembles crumbs.
Spread mincemeat onto the pastry base and sprinkle the streusel crumble over evenly.
Bake at 180oc for another 20 minutes or until golden.
Cool and cut into squares.
Hot white chocolate, orange and brandy shot
Zest of 1 orange and juice of 2
50g castor sugar
250ml whole milk
250ml whipping cream
50ml Brandy
150g chopped white chocolate
Nutmeg
Boil the orange zest, juice and sugar until reduced by half.
Add the cream, milk and brandy and gently simmer.
Add the white chocolate and cook for 30 seconds then remove from heat and stir until melted.
Pour into espresso cups and sprinkle a small bit of nutmeg on top.
