CHRISTMAS FRUIT MINCE TARTS
Makes: 48 Small or 24 Large Tartlets
Paleo / Dairy-free / Gluten-free / Sugar-free / Optional Raw / Vegan
If I had to pick my favourite christmas indulgence, it would be fruit mince tarts. Hands down.
It took me many years to perfect a fruit mince recipe, one that wasn't loaded with added sugar, and had the perfect amount of spice to please all palates, from a child to an adult, and for those not yet accustomed to healthy fare. I think I've finally nailed it, and this year I'm ready to share it with all of you.
These bite-sized treats are a definite crowd pleaser - the perfect plate to take along to any christmas function, or to be served as dessert on christmas day. They always get devoured.
Any leftover filling also doubles as a fantastic addition to overnight oats if you don't use it all up in the tarts (this recipe makes a huge amount!) ; fruity and spicy with hint of orange and lemon zest.
I've included two different forms of pastry here, both totally divine and super easy to make. The second recipe, which you can find here, is the most reminiscent of a traditional sweet pastry, with the crunch and body of a shortbread biscuit. The former is pretty amazing too, and super easy, although it is basically a nut-butter pie crust, that will start to soften after a day. Whichever you choose, they are totally irresistible.
CHRISTMAS FRUIT MINCE TARTS
1 1/2 cups raisins
1 1/2 cups pitted dates - chopped
1 cup figs - diced
1 cup prunes - pitted and chopped
1/2 cup currants
1/2 fresh pineapple/orange or tart cherry juice
2 organic green apples - peeled and grated
1 tsp ground cinnamon
1 tsp vanilla powder (or 2tsp essence)
1/2 tsp mixed spice
1/4 tsp ground clove
1/2 tsp ground cardamom
1/2 tsp ground ginger
Zest of a 1/2 lemon and 1/2 an orange
1/4 cup Ruby Chai concentrate mixed with 3/4 cup filtered water, or 4 chai tea bags - made into 1 cup with boiling hot water,
- Add all ingredients to a large glass bowl and stir to combine.
- Let the mixture sit on the bench for at least 24hrs to infuse and deepen the flavours. Stir occasionally. The mixture is ready the next day.
Crust Ingredients - Version 1: (Photographed above)
200g raw cashews
100g dried desiccated coconut
1 Tbsp maple syrup or coconut nectar
1 Tbsp coconut oil
Pinch of salt
Pinch of ground cardamom
Before you make the dough, ensure you have prepared your filling.
Preheat oven to 180°C and lightly grease 12 silicone tart moulds with coconut oil
- Place cashews and coconut in a food processor, and pulse until a dense flour consistency has been reached.
- Add maple syrup, coconut oil and salt, pulsing until everything comes together and the dough sticks together when pressed between your fingers.
- Take around 1Tbsp of the dough mixture and press it into tart shells, ensuring theres enough on the bottom (no holes and not too thin) and all the way up the sides.
- With the remaining dough roll out between two sheets of baking paper, and cookie-cut circles to fit the top of your tarts.
- Fill the cases with a the fruit mixture and pop the top on, gently pressing all around the sides. If you wish, you can cut wee star shapes with any remaining dough after all your pastry lids are on. Attach these by simply dabbing the dough with a wet finger on top of the tart lid before placing on the star.
Crust Ingredients - Version 2 click here
Notes: This entire recipe can also be made raw for those following a raw diet, or simply love raw desserts!
Simply follow the directions for making, and rather than baking, chill in the fridge for 2+ hours to set before removing from the silicone moulds.