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Fruit mince tarts with gingernut ice-cream and almond praline
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Prep Time:
680 minutes
Cook Time:
25 minutes
Total Time:
705 minutes
Elevate your Christmas mince pie with elegant fruit mince tarts and a gingernut ice cream topping.
Ingredients:
  • 250g pkt Ginger Nut biscuits
  • 2L good-quality vanilla ice-cream, softened slightly
  • 445g (2 1/2 cups) Mixed Fruit
  • 70g (1/3 cup, firmly packed) brown sugar
  • 60ml (1/4 cup) brandy
  • 1 orange, finely grated rind, juiced
  • 2.50 gm mixed spice
  • 160g butter, chilled, chopped
  • 50g (1/3 cup) Slivered Almonds
  • 215g (1 cup) caster sugar
Instructions:
  • Crush the biscuits in a large sealable plastic bag using a meat mallet or rolling pin. Combine the crushed biscuits with the ice cream in a large bowl. Transfer the mixture into an 11 x 24cm loaf pan, smoothing the surface. Cover with plastic wrap and freeze overnight or until firm.
  • Pulse mixed fruit in a food processor until chopped. Transfer to a saucepan, add brown sugar, brandy, orange rind, 60ml (1/4 cup) orange juice, and mixed spice. Stir over medium heat until sugar dissolves. Bring to a boil, then simmer on low for 2 minutes. Cool in a bowl before using.
  • Combine the flour and almond meal in a food processor and pulse for 30 seconds. Add the butter and pulse until it resembles fine breadcrumbs. Incorporate 1 egg and pulse until a dough forms. Transfer the mixture to a floured surface and knead briefly until smooth. Divide into 6 equal parts, shape into 2cm-thick discs, and wrap each in plastic. Chill in the fridge for 20 minutes before using.
  • 1. Preheat the oven to 200°C (180°C fan forced) and generously grease six 10cm fluted loose-bottomed flan tins. 2. Roll out one portion of dough between two sheets of baking paper until 3mm thick. Line a prepared tin with the dough, trimming the edges. Repeat with the remaining pastry. 3. Combine any pastry scraps, shape them into a disc, and refrigerate until needed. 4. Divide the fruit mixture evenly among the pastry cases.
  • After rolling out the pastry scraps between two sheets of baking paper until 3mm thick, use an 11cm round cutter to cut out 6 rounds. Place the pastry rounds over the tarts to cover the filling, pressing the edges to seal. Lightly whisk the remaining egg in a small bowl, then brush the pastry with the egg. Bake the tarts for 20 minutes or until the pastry is golden and cooked through. Transfer to a wire rack to cool in the tins.
  • Prepare a baking tray with baking paper. Spread out the almonds in a single layer on the tray. In a small saucepan, melt the caster sugar over medium-low heat, swirling the pan occasionally until it dissolves. Let it simmer without stirring until it turns a rich toffee color, about 4 minutes. Pour the toffee over the almonds and let it set for 30 minutes. Break the praline into shards or crush it into smaller pieces.
  • Sprinkle icing sugar over the mince tarts and serve alongside ginger nut ice cream and almond praline.

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