Use the sweetened pastry, double quantity. Click on the menu button above for the recipe.
100g dried barberries
3 tbsp splenda
1tsp of each of the following:
1/4 tsp nutmeg
Chopped peel of a medium sized orange
100g chopped mixed nuts
40g full fat cream cheese
Pre bake the pastry cases for 10 minutes. Use a 12 hole tart tin.
In a medium sized saucepan, add the butter and brandy to the barberries and stir gently over a low heat.
Mix in all the other ingredients, except for the cream cheese. Continue to heat gently for 5 minutes.
Remove from the heat and then mix in the cream cheese.
Fill the prebaked cases with the mincemeat, pressing down firmly with the back of the spoon and then bake for 10 minutes on gas mark 4/350f/180c
Serve warm or at room temperature with extra thick double cream.
Store in a airtight container in the fridge for up to 4 days. Can also be frozen.
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