Chocolate fruit mince tarts

Add a chocolatey twist to a Christmas classic with this chocolate fruit mince tarts recipe! Delight your family and friends with this perfect sweet treat for the festive season

  • 1 hr preparation
  • 25 mins cooking
  • Makes 20
  • Print


Chocolate fruit mince tarts
  • 2 cup plain flour
  • 2 tablespoon custard powder
  • 1/3 cup caster sugar
  • 185 gram cold butter, chopped
  • 2 egg yolks
  • 2 tablespoon cold water
  • 1 tablespoon icing sugar
  • 1/2 teaspoon ground ginger
Fruit mince
  • 410 gram fruit mince
  • 2 tablespoon dark rum or brandy
  • finely grated zest of 1 orange
  • 100 gram milk chocolate, finely chopped
  • 1/4 cup chopped roasted slivered almonds


  • 1
    Preheat oven to 200°C. Lightly grease 2 deep patty pans with 12 holes.
  • 2
    Sift flour and custard powder together into a large bowl. Stir in sugar. Add butter and rub in using fingertips until mixture resembles breadcrumbs. Add 1 yolk and enough water to make a firm but pliable dough. Knead lightly. Wrap in cling film and chill for 30 minutes.
  • 3
    For the fruit mince: In a bowl, combine all the ingredients. Set aside.
  • 4
    Roll pastry out between two sheets of baking paper until 3mm thick. Using a 7.5cm cutter, cut 20 rounds from pastry. Press into each of the recesses.
  • 5
    Spoon 1 tablespoon fruit mince into each recess. Cut 10 x 5cm rounds for half tops and 10 x 5cm stars for the remaining. Top pies with rounds and stars. Brush with remaining egg yolk, lightly beaten with 1 tablespoon water.
  • 6
    Bake for 20-25 minutes until golden brown. Rest in pan for 5 minutes. Transfer to a wire rack to cool, then sift over combined icing sugar and ground ginger.


  • Store in an airtight container in the fridge for up to 2 weeks. Serve with brandy butter for a festive twist.