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Berry mince tarts
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Elevate classic mince tarts with a delicious berry twist.
Ingredients:
  • 500.00 ml plain flour
  • 150.00 gm icing sugar
  • 175g butter, chilled and chopped
  • 40.00 gm iced water
  • 4.40 gm vanilla essence
  • 410g jar fruit mince
  • 125g blueberries
  • 125g raspberries
  • 3.00 gm icing sugar, plus extra to dust
Instructions:
  • Blend fresh raspberries with a touch of icing sugar in a food processor until velvety smooth. Strain the mixture through a sieve to eliminate seeds.
  • For serving, spoon raspberry purée onto tarts, sprinkle with icing sugar, and place a star on each tart.
  • Preheat your oven to 180°C (160°C fan) and lightly grease 12 1/3 cup muffin tins. Combine flour, icing sugar, and butter in a food processor. Pulse until mixture resembles breadcrumbs. Add iced water and vanilla essence, and pulse until mixture starts to clump together.
  • Transfer the dough onto a work surface and bring it together. Divide the dough into three equal parts. Roll out one portion of the dough on a sheet of baking paper until it's 3mm thick. Use a 9cm cutter to cut out 6 rounds from the dough (combine and gently re-roll any dough scraps). Place the rounds into the tins. Repeat the process with another portion of dough to make 6 more rounds.
  • Mix fruit mince and blueberries together, then distribute evenly into the pastry cases. Bake for 20 minutes until the pastry turns golden. Let them cool slightly in the tins, carefully remove with a knife, and cool completely on a wire rack. Roll out the remaining pastry and cut out 12 stars using a 6 cm star-shaped cutter. Arrange the stars on a baking tray lined with parchment paper and bake for approximately 8 minutes until golden. Cool on a wire rack.

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