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Mincemeat Brulee Tart:
175g / 6oz plain flour
75g / 3oz butter
50g / 2oz caster sugar
1 large egg - yolk and white separated
30ml cold water
300g / 10oz mincemeat
142ml / 1/4 pint double cream
142ml / 1/4 pint soured cream
25g / 1oz sieved icing sugar
Juice and grated rind of 1 lemon
Brulee Topping:
50g / 2oz icing sugar
1. Preheat oven to 200'C / 400'F
2. Make pastry, incorporating the egg yolk with the water, then mixing with remaining ingredients. (shop bought pastry could be used without the need for the egg yolk - it just gives the pastry a bit more richness - because we all need more of that!
) Chill pastry for 20 mins or so.
3. Roll out pastry and use to line a 23cm / 9" flan tin. Brush the base of the pastry with egg white, then bake for 10 mins. Spread themincemeat over the base then bake for a further 20 mins. Allow to cool thoroughly.
4.Whisk the double cream until thick, stir in the soured cream then whisk in the remaining ingredients.
5. Evenly spoon the cream mix over the mincemeat. Sift on the remaining icing sugar and 'brulee' under a hot grill or with a cooks blow torch.
This tart can be frozen after the cream mix has been added, but before bruleeing.
Mincemeat Brulee Tart:
175g / 6oz plain flour
75g / 3oz butter
50g / 2oz caster sugar
1 large egg - yolk and white separated
30ml cold water
300g / 10oz mincemeat
142ml / 1/4 pint double cream
142ml / 1/4 pint soured cream
25g / 1oz sieved icing sugar
Juice and grated rind of 1 lemon
Brulee Topping:
50g / 2oz icing sugar
1. Preheat oven to 200'C / 400'F
2. Make pastry, incorporating the egg yolk with the water, then mixing with remaining ingredients. (shop bought pastry could be used without the need for the egg yolk - it just gives the pastry a bit more richness - because we all need more of that!
) Chill pastry for 20 mins or so.3. Roll out pastry and use to line a 23cm / 9" flan tin. Brush the base of the pastry with egg white, then bake for 10 mins. Spread themincemeat over the base then bake for a further 20 mins. Allow to cool thoroughly.
4.Whisk the double cream until thick, stir in the soured cream then whisk in the remaining ingredients.
5. Evenly spoon the cream mix over the mincemeat. Sift on the remaining icing sugar and 'brulee' under a hot grill or with a cooks blow torch.
This tart can be frozen after the cream mix has been added, but before bruleeing.
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