Christmas Mince Tarts

Zhuzh up your mince tarts with this melt-in-your-mouth topping!

PASTRY

1½ cups plain flour 1/2 teaspoon salt 4 tablespoons icing sugar

200 grams butter, diced and chilled

1 large egg yolk, plus 2 tablespoons iced water

VIENNESE BISCUIT TOPPING

150 grams butter, at room temperature

150 grams cream cheese, at room temperature

1/2 teaspoon vanilla extract 3 tablespoons icing sugar 11/2 cups flour pinch of salt

TO ASSEMBLE

500 grams homemade or good-quality fruit mince

EQUIPMENT: Lightly grease 2 x 12-hole patty pans.

PASTRY: Place the flour, salt and icing sugar in a food processor and pulse to blend. Add the butter and process to fine crumbs. Add the yolk and water and pulse until the pastry just starts to come together. Add a little more water if the mixture is too dry. Tip onto the bench and gently bring together to form a disc. Wrap and chill until ready to use.

VIENNESE BISCUIT TOPPING: Cream the butter, cream cheese, vanilla and icing sugar until light and fluffy. It is important that the butter and cream cheese are very soft but not melted before beating, otherwise the mixture will be too firm to pipe. Add the flour and salt and gently bring together. Do not refrigerate before using.

TO ASSEMBLE AND BAKE: Roll out the pastry on a lightly floured board to a 3mm thickness. Use an 8cm pastry cutter to cut out 24 rounds and line the tins. Refrigerator or freeze until firm.

Preheat the oven to 180°C regular bake.

Fill each tart with 1 tablespoon mincemeat. Fill a piping bag fitted with a 1cm star nozzle with the Viennese mixture.

Pipe a circle of biscuit topping on top of each tart, leaving a hole in the centre.

Place in the oven and bake for 20-25 minutes, or until the tarts are golden on top and the pastry base is cooked through. Cool in the tins for 15 minutes before carefully lifting out onto a wire rack.

Dust with icing sugar just before serving. The tarts will keep in an airtight container for up to 3 days. MAKES 24 TARTS