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