Christmas fruit mince chocolate tart with spiced meringue
Combine two festive favourites with this deliciously indulgent dish! This Christmas fruit mince chocolate tart recipe is the perfect post-feast treat - try it for a dessert with a twist
- 2 sheets ready rolled sweet short pastry
- 3 cups mixed finely chopped dried fruits of your choice (sultanas, raisins, cranberries, apricots, dates, figs etc)
- 1 medium granny smith apple, grated (including the skin)
- 1/2 cup brown sugar
- 40 g butter
- 1/4 cup sherry (or apple juice)
- 1 tsp mixed spice, plus ¼ teaspoon extra
- 1 egg
- 50 g chopped dark eating chocolate
- 4 egg whites
- 1/4 tsp cream of tartar
- 1 cup caster sugar, warm
- 1/2 tsp vanilla essence
- Use the pastry sheets to line a 23cm fluted tart tin with a removable base, trimming and patching to fit neatly. Chill.
- In a medium saucepan, combine the dried fruits, grated apple, brown sugar, butter, sherry (or juice) and first measure of mixed spice. Simmer for 15 minutes or until thick and reduced. Allow to cool for 10 minutes, then beat in the egg and fold in the chopped chocolate. Spoon the fruit mixture into the chilled pastry lined tin and bake for 25-30 minutes or until the pastry is golden and the filling set.
- Meanwhile, place the egg whites into the bowl of an electric beater, add the cream of tartar and whip for 1-2 minutes until white and foamy. Gradually add the warm sugar, beating well for 5-7 minutes or until the mixture is thick, white and glossy. Beat in the vanilla and extra ¼ teaspoon of spice. Spoon the meringue onto the pre-cooked tart and return to the oven for 4-5 minutes or until the meringue is caramelised with golden peaks.