Just a few days to go until Christmas (four sleeps to be precise), are you ready? We are looking forward to a family Christmas at home this year and will be celebrating with a relaxed festive lunch next to the pool – cannot wait!
One of the nicest things about this time of the year is that we get to eat mince pies! In fact, just this morning my daughter and I baked up a batch of star topped mince pies to enjoy over the Christmas week, and we will no doubt also be leaving a few next to the tree on Saturday evening.
This mince pie tart is the larger version of our favourite mini mince pies and is ideal for any Christmas get together – as a dessert at lunch or dinner or even with afternoon tea. Take it to the next level with this lavish Christmas custard which is delicately flavoured with spices and orange zest.
This is my last post for the year, thank you so much for reading and following my kitchen tales in 2016! There is lots more to come next year, but in the meantime here’s wishing you a glittery and treat filled Christmas. x
MINCE PIE TART
with CHRISTMAS CUSTARD
2 small apples (about 200g)
1 x 454g jar fruit mincemeat
2 tbsp mixed citrus peel
1 tbsp brandy
flour for dusting
400g ready made puff pastry
star shaped cookie cutters
milk for brushing
icing sugar for dusting (optional)
For the custard:
2 egg yolks
2 tbsp castor sugar
2 tbsp flour
1/2 tsp ground cinnamon
4 whole cloves
1/2 tsp vanilla paste
1 1/2 tsp finely grated orange rind
Step 1.) Preheat the oven to 200°C and grease a 20cm tart tin.
Step 2.) Peel and grate the apples. Squeeze out any excess liquid and place in a mixing bowl. Add the fruit mincemeat, citrus peel and brandy. Mix well.
Step 3.) Dust your work surface lightly with flour. Line the tart tin with puff pastry. Cut the excess pastry away from the rim. Press the scraps into a ball and roll out again. Cut out star shapes of various sizes.
Step 4.) Tip the fruit mince mixture into the tart tin. Arrange the stars on top of the tart and brush lightly with some milk.
Step 5.) Bake the tart for 35 minutes, or until the pastry has risen and is golden. Allow to cool for a few minutes. Dust with icing sugar and serve.
Step 6.) To make the custard: Whisk the egg yolks and castor sugar together until pale and creamy. Whisk in the flour and cinnamon. Place the milk and cloves in a saucepan over a medium heat and heat just until boiling point. Remove from the heat and carefully add half of the milk to the egg mixture while whisking continuously. Then add the egg-milk mixture back into the saucepan with the remaining milk and heat slowly while whisking. Add the vanilla paste. Continue to stir for a few minutes until the custard is quite thick. Remove the cloves and stir in the orange rind. Transfer to a warm jug.