Giant Christmas Mince Tart with Gingerbread Ice Cream
Far quicker than making mini mince tarts, this is great for a crowd. Lewis Road’s warming gingerbread ice cream is the perfect accompaniment.
Ingredients
1 jar Pōhutukawa Pantry fruit mince
1 ripe banana, mashed
½ green apple, peeled and grated
2 Tbsp brandy (optional)
1 packet Paneton sweet short pastry, defrosted
3 Tbsp ground almonds
2 Tbsp Lewis Road Creamery double cream
1 tub Lewis Road Creamery Gingerbread Ice Cream, to serve
Method
Preheat the oven to 180°C.
In a large bowl, mix the fruit mince, banana, apple, and brandy (if using) and stir well to combine. This can be done a few days ahead and kept in the fridge.
Line a 12x35cm rectangular tart tin with the pastry. (You could also use a 22cm (9 inch) round tin and trim the edges of the pastry). Use a cookie cutter to cut out some stars with the remaining pastry. Chill the pastry for 30 minutes.
Line the pastry case with baking paper and fill with ceramic baking beans or uncooked rice. Blind bake the case on a baking tray for 15 minutes. Remove the baking paper and beans and bake for a further 5 minutes.
Sprinkle the ground almonds on the base of the tart. Spread the mincemeat mixture on top. Brush the stars with the cream and place on top of the mincemeat. Bake for 15 minutes. Cool in the tin and dust with icing sugar before slicing and serving.