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Description
A festive twist on a Christmas favourite, featuring crisp Pidy Sablée Fluted Tartlet shells filled with Mathers Standard Mincemeat and rich IRCA Chococream Cacao Nocciole. Combining traditional festive fruit flavours with smooth chocolate and hazelnut for a quick and delicious seasonal treat.
Ingredients
195g
Caster Sugar
155g
Eggs
13g
Ferrero Rocher
Method
- Fill the Pidy tartlet with the Mincemeat and heat in the oven for around 8-12mins at 180°C
- Once they have cooled slightly pipe or fill with Chococream crunch on top of the mince
- For making German short pastry, mix flour and Margarine together on slow speed until it resembles a crumble (making sure not to overmix)
- Scrape the egg/sugar solution into the flour/margarine mixture
- Mix on slow speed until it is clear/makes a dough
- Keep in the refrigerate until ready to use
- Roll out the pastry at approx. 4-5mm and use a Christmas themed cutter of your choice
- Bake in the oven for 10-12 minutes at 180°C
- Once cooled, place on top of tart and decorate with Ferrero Rochers and icing sugar
