Salted Caramel Christmas Mincemeat Tart

Salted Caramel Christmas Mincemeat Tart


425g Plain flour

225g Salted butter (cubed)

1 large egg

Dash of milk

Mincemeat of your choice (I chose a caramel and apple one!)

Icing sugar for dusting


You’ll need:

Salted caramel

Tala Performance 28cm dia Crisper Tart Dish

Indigo and Ivory Ceramic Baking Beans

Tala Stainless Steel Pastry Brush

Tala Revolving Rolling Pin 

Tala Set of 3 Christmas Cutters

Tala Set of 3 Star Cutters



1.      Preheat oven to 180 degrees/Gas 5. Rub the plain flour with the butter using the tips of your fingers until it resembles breadcrumbs.

2.     Make a well in the centre adding your whisked egg and a splash of milk. Stir with the blunt side of a knife until combined then using your hands mix the dough to form a ball, adding more milk if required (Tip: Add drips at a time otherwise too much will mean there’s no going back!).

3.      Once the dough is formed roll it out into a circle about 30cm diameter so wider than the tart dish, it needs to be the thickness of a £1 coin just. Sprinkle the surface with flour so it doesn’t stick and rotate the pastry every so often.

4.      Grease the tart dish, lift the pastry with the rolling pin placing it gently over the dish. Using your knuckles, push the pastry into the sides lifting he excess into the dish, so you don’t tear the dough. Remember to leave some dough for the top.

5.      Press the edges onto the dish so it cuts off that excess, ensure there are no holes or gaps in the pastry.

6.      Cover the case in greaseproof paper and pour your beans on top. Place this in the fridge for about 15 mins.

7.      Remove from fridge and put in the oven for approx. 23 minutes until light golden brown.

8.      Once cooked take out the oven, remove your beans and pop your filling nice and evenly across the pastry. Using your cutters/knife, cut shapes as you desire and place on top, remember to keep these shapes thin. Brush the shapes with some of the leftover egg mix.

9.      Pop the tart in the oven for about 14 minutes to finish off cooking, watch the filling bubble away!

10.  Once the shapes on top are cooked (hollow and golden) then remove the tart from the oven and leave to cool. Put some of the caramel into a piping bag or bottle and drizzle caramel over the tart and sprinkle with icing sugar.

11.  Once cool, remove the tart from the dish, the loose bottom is perfect for this. Place the tart on a tall jar then remove the side of the dish and gently lift the tart off the base. Finish it off with custard, cream or ice cream (you can re-heat to warm it through – I do this in the microwave) and enjoy a slice or two! The perfect warming dessert for a festive feast sharing with friends or family!

























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