Recipe

Fruit mince tart with white chocolate cream

  • 15 mins preparation
  • 1 hr 45 mins cooking
  • Serves 8
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Ingredients

Fruit mince tart with white chocolate cream
  • 75 gram cold unsalted butter, coarsely chopped
  • 1 cup (150 grams) plain flour
  • 1/2 cup (80 grams) pure icing sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon iced water
  • 60 gram white eating chocolate
  • 2 teaspoon cocoa powder
Fruit mince
  • 410 gram bottled fruit mince
  • 1/2 cup (65 grams) dried cranberries
  • 1 medium green apple, coarsely grated
  • 1 tablespoon brandy
  • 1 teaspoon finely grated lemon rind
White chocolate cream
  • 2 teaspoon gelatine
  • 2 tablespoon boiling water
  • 3 eggs, separated
  • 1/4 cup (55 grams) caster sugar
  • 180 gram white eating chocolate, melted
  • 1 1/4 cup (310 millilitres) thickened cream, whipped

Method

Fruit mince tart with white chocolate cream
  • 1
    Make fruit mince and white chocolate cream.
  • 2
    Blend or process butter, and sifted flour and icing sugar until crumbly. Add egg yolk, extract and the water; process until ingredients come together. Enclose in plastic wrap; refrigerate 30 minutes.
  • 3
    Roll pastry between sheets of baking paper until large enough to line 11cm x 35cm rectangular loose-based flan tin. Lift pastry into tin, press into sides, trim excess; prick base all over with a fork. Cover; refrigerate 20 minutes.
  • 4
    Meanwhile, preheat oven to 200°C.
  • 5
    Place tin on oven tray; line pastry with baking paper then fill with dried beans or rice. Bake 15 minutes. Remove beans and paper; bake about 15 minutes or until pastry is browned. Cool.
  • 6
    Spread fruit mince into pastry case. Top with white chocolate cream. Refrigerate 1 hour or overnight. Using a vegetable peeler, shave chocolate over cream, dust with sifted cocoa.
Fruit mince
  • 7
    In a small bowl, combine all ingredients.
White chocolate cream
  • 8
    Sprinkle gelatine over the water in small heatproof jug; stir until gelatine dissolves, cool 5 minutes. In a large bowl, whisk egg yolks and sugar. Fold in cooled chocolate and gelatine mixture. In a small bowl, beat two of the egg whites with electric mixer until soft peaks form (reserve remaining egg white for another use). Fold egg white into chocolate mixture, in two batches; fold in cream. Cover; refrigerate 30 minutes.

Notes

It is fine to use just one 300ml carton of cream for this recipe.

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