Ginger shortbread fruit mince tarts
Sugar and spice make Christmas oh-so nice, and these Ginger Shortbread Fruit Mince Tarts will show you why.
|
1:00
To Prep |
0:20
To Cook |
13
INGREDIENTS |
EASY
DIFFICULTY |
24
MAKES |
0
AVG RATING (0 Members) |
recipe
To my cookbook
- Ingredients
- Nutrition
Ginger shortbread pastry
|
Energy 547kJ |
Fat saturated 2.40g |
|
Fat Total 3.90g |
Carbohydrate sugars g |
|
Carbohydrate Total 22.60g |
Dietary Fibre 1.00g |
|
Protein 1.40g |
Cholesterol 20.00mg |
|
Sodium 60.00mg |
All nutrition values are per serve.
- Method
-
Step 1
Make Ginger Shortbread Pastry Combine flour, ginger, mixed spice, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk. Process until dough just comes together. Turn pastry out onto a lightly floured surface. Knead until just smooth. Shape pastry into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
-
Step 2
Preheat oven to 200°C/180°C fan-forced. Grease 2 x 12-hole, 1 1/2 tablespoon-capacity round-based patty pans. Roll out 2/3 of the pastry between 2 sheets of baking paper until 3mm thick. Using a 7cm round cutter, cut 24 rounds from pastry. Discard trimmings. Press pastry rounds into prepared pan holes.
-
Step 3
Roll out remaining pastry between 2 sheets of baking paper until 3mm thick. Using a 4.5cm gingerbread man cutter, cut 24 gingerbread men from pastry, re-rolling trimmings if necessary.
-
Step 4
Combine fruit mince, prunes, apple and rind in a medium bowl. Divide mixture evenly among pastry cases. Brush one side of each gingerbread man with egg and place, egg-side down, on each tart. Brush tops with egg. Sprinkle with demerara sugar. Bake for 20 minutes or until golden. Cool for 5 minutes in pans. Transfer to a wire rack to cool. Dust with icing sugar. Serve.
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