Brandy Custard Mincemeat Tart

Happy Crustmas

Makes one 23cm / 9 inch tart.

INGREDIENTS:

Pastry: If making your own use the quantities below (see my Gluten Free Sweet Shortcrust recipe for full instructions) or 350g of any readymade shortcrust - sweet or plain.

Gluten free shortcrust pastry:

95g baking block

190g gf self raising flour ( I use Freee by Doves Farm)

40g icing sugar

23g egg white ( 1 tbsp & 1/2 tbsp)

Filling:

300g mincemeat

Custard:

250g milk - dairy or plant based

250g cream - dairy or plant based

40g cornflour

40g soft brown sugar

3 tbsp brandy - or how ever much you prefer.

HOW TO:

• Line a 23 cm / 9 inch loose bottom tart tin with pastry - if you’re using my sweet short crust this will probably involve a lot of patching. Trim the top of the pastry flush to the top edge of the tin.

• If you’re using readymade pastry press it into the side and leave some overhanging the edge of the tin to stop it slumping in the heat.

• Spread the base with the mincemeat and bake at 175ºc for 15 minutes.

• For readymade pastry: after 15 minutes remove the case and trim the sides of pastry flush to the top edge of the tin and return to the oven, lower the temperature to 160ºc and bake for 10 minutes.

• For my sweet shortcrust pastry: after 15 minutes just lower the temperature to 160ºc and bake for 10 minutes.

• Remove the pastry case and leave to cool while you start the custard.

• Add the cornflour, sugar and brandy to a pan and add just enough of the milk to mix a lump free paste. If you have a spare egg yolk left from the pastry you can mix it in with the paste.  When it’s smooth add the rest of the milk and then the cream.

• Put the pan on a medium heat and keep stirring / whisking as it thickens to avoid lumps.

• Taste the custard when it’s thickened and if there is any chalkiness from the cornflour keep cooking gently until it’s gone.

• Pour the custard into the pastry case, smooth the top and leave to cool to room temperature.

When cool you can keep it in the fridge, I’ve made this the day before serving and it’s still just as good.

• Decorate however you like, or how I don’t like - pastry holly leaves and glacé cherries.

Tat x