Another Christmas treat coming your way. My cocoa nib mincemeat tart is not traditional, it’s my version of delightful and indulgent that is meant to impress your guests this Christmas season.
This tart is filled with mincemeat that I got from Hotel Chocolat, I can’t get enough of the brandy-soaked cocoa nib, I bought a jar especially for this recipe. I swear it is the best!
The tart dough is a bit tricky to make, my rolling out skills need more refinement, but this pastry tastes delicious! I made sure to use the spice it up with ground cloves and cinnamon. This sweet crumbly tart will surely make Santa come to town!
Cocoa Nib Mincemeat Tart Recipe
- 200g plain flour
- 100g unsalted butter (chilled and cubed)
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- 1½ tbsp icing sugar
- 2 tbsp (ice cold)
- 220g Hotel Chocolat Cocoa Nib Mincemeat
- To make the tart: Combine flour, butter, ground cinnamon, ground cloves, and icing sugar in a food processor. Pulse until the texture resembles breadcrumbs.
- Add 1 Tbsp. of water and continue pulsing. Slowly add the rest of the water until the mixture starts to clump together.
- Place the mixture on a floured surface and combine it using your hands.
- Shape into a flattened disc then place in a food bag or wrap in cling film.
- Refrigerate the dough for 30 minutes.
- Pre-heat the oven with baking tray to 200ᵒC.
- Divide the dough into 3 equal parts, reserve one part of the dough, and set it aside.
- On a floured surface roll out the remaining doughs to about 3mm thick.
- Transfer dough into a 20cm fluted tart pan and using a sharp knife, trim the excess edges.
- Fill the tart with mincemeat.
- For the remaining dough, roll out and cut into about 1cm and 20cm long strips.
- Arrange and lattice the strips on top of the mincemeat, then lightly press the edges to seal.
- Place the tart on the preheated baking tray and bake for 25 minutes until golden brown.
- Transfer to a wire rack to cool and serve warm! Enjoy!