Whipped Brandy Cream with Mincemeat Tartlets

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Whipped Brandy Cream with Mincemeat Tartlets
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Health Score:
5,7 / 10
5 h.


For the mincemeat
200 grams dried Fruit
50 grams mixed candied Fruit
1 Apple
100 grams Suet
50 grams cane sugar
25 grams almonds
2 Oranges (zested)
1 lemon (zested)
2 tsps Gingerbread spice
2 tsps Brandy
For the shortcrust dough
350 grams Pastry flour
75 grams Fat
75 grams butter
1 egg
1 pinch salt
1 Tbsp water
24 Tart paking pans (6 cm) (approximately 2 inches)
For the whipped brandy cream
300 grams Double cream
2 Tbsps powdered sugar
4 centiliters Brandy
How healthy are the main ingredients?

Preparation steps


For the mincemeat: Finely chop all ingredients, transfer to a baking pan and bake for 3 hours in a preheated oven at 100°C (approximately 210°F), stirring often. 


For the shortcrust dough: Place the flour in a pile on a clean work surface, mix in the salt and make a well in the center. Cut the cold butter and suet into small pieces and distribute around the edges, add the egg to the well and mix the ingredients together with a knife until combined. Quickly knead with your hands into a ball, cover with plastic wrap and chill for about 30 minutes.


Roll out the dough thinly and cut out 24 (7.5 cm) (approximately 3 inches) discs for the tart shells and 24 (6 cm) (approximately 2 1/2 inches) for the lids. Cut out star shapes from the lids, if desired. 


Line 24 greased tartlet pans with the larger discs, fill each with 2 tablespoon mincemeat and top with the lids, sealing the edges with a little water. Bake in a preheated oven (180°C) (approximately 350°F) for about 25 minutes, until golden brown. 


Whip the heavy cream, powdered sugar and brandy to medium-stiff peaks. Serve with the mincemeat tarts.