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63
RECIPES
MINI FRUIT MINCE TARTS
Makes 20-24
INGREDIENTS
1 quantity Sweet shortcrust pastry
(Recipe page 53)
1 x 400g jar prepared fruit mincemeat
1 x 60g egg, lightly beaten
Icing sugar, for dusting
METHOD
1. On a lightly floured board, roll out pastry
to 3mm thickness.
2. Cut out 20-24 rounds using a 5cm
cutter and place into small patty pans.
Press in to line pans.
3. Cut out 20-24 rounds using a 4cm
cutter for the pastry tops, reserve.
4. Place a teaspoonful of fruit mincemeat
into each pastry base, brush edges
lightly with beaten egg. Place pastry
tops over filling and press edges lightly
to seal. Glaze tops with remaining
beaten egg.
5. Bake in a preheated oven 180ºC for 10-
15 minutes or until cooked and golden
brown. Serve warm dusted with sifted
icing sugar.
GLACE FRUIT ICE CREAM LOG
Serves 4-6
INGREDIENTS
4 eggs, separated
¼ cup caster sugar
¼ cup caster sugar
1 teaspoon vanilla essence
300ml cream
1
⁄3 cup choc chips
1
⁄3 cup chopped nuts
1
⁄3 cup chopped glace fruits
Extra whipped cream, for serving
Coloured glace cherries, for serving
METHOD
1. Assemble mixer using wire whisk.
2. Using speed 5, beat egg whites until
stiff peaks form. Gradually add ¼
cup sugar beating well until sugar
dissolves. Remove egg whites, set aside.
3. Using speed 5, beat egg yolks, sugar
and vanilla essence until thick and
pale. Gently fold egg mixture into
whipped egg whites, set aside.
4. Using speed 6, beat cream until thick
then fold into egg mixture with choc
chips, nuts and glace fruit.
5. Pour mixture into a 30cm long log pan
lined with lightly greased foil or plastic
wrap. Cover with plastic wrap and
freeze for 2 hours or until firm.
6. Turn frozen log out onto serving dish
by pressing warm cloth against outside
of log pan for a few minutes. Return to
freezer until ready to serve.
Serve decorated with extra whipped cream
and glace fruits.
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