Recipe: Christmas Mince Brownie Tart

“If you’re looking for a great addition to your Christmas menu – mince brownie tarts are a contemporary take on a classic dessert.” – Kathryn Hurley, Bakery and Pastry Specialist.

This simple seasonal treat is a real jack-of-all-trades, taking all of the odd ends that are found in the kitchen and combining them to make something really special.

Creating original twists on old favourites is completely on-trend at the moment, and something keen diners are always on the lookout for. Our Christmas mince brownie tarts do exactly that – taking the humdrum mince pie and elevating it into a dessert that’s new and interesting.

Ingredients 

• 100g dry unsalted butter (DY516)
• 275g 64% dark chocolate (CT968)
• 75g condensed milk 
• 250g caster sugar (Z313002)
• 4 medium whole eggs
• 1 teasp vanilla extract (T962)
• 70g self-raising flour
• 6 mini meringue domes (DT325)
• 500g Ruby Callebaut chocolate drops (491117)
• 2.5kg Marguerites Christmas mince fruit filling (490684)
• 12 fine butter pastry cases 8.5 cm (P99)

Method

1. Melt the butter and condensed milk in a saucepan, slowly add in the chocolate off the heat and melt in the pan’s heat. 
2. Mix eggs, sugar, and vanilla in the machine mixing bowl.
3. Pour in the melted mix on top of the beaten eggs and mix.
4. Sieve the flour – fold in and mix all together.
5. Fill the pastry cases with a small amount of Marguerites Christmas filling.  
6. Sprinkle with meringue pieces on top before baking. 
7. Bake at 150 deg for 15 mins then turn the tray around.
8. Clean down.
9. Temper the ruby Callebaut using the seeding method.
10. Spread on to transfer sheets and sprinkle with dried cranberries.
11. Once set cut into triangles.
12. Serve tart warm with French Vanilla Ice Cream – decorate with Ruby cranberry wafer.

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