Have you tried our Christmas Pudding Rum Liqueur? We've distilled small-batch craft English Rum with our hand made Tiptree Christmas Puddings to create this rather delicious liqueur.
To make the pastry, combine the flour, sugar and butter and mix to form crumbs, then add the eggs and mix until combined.
Lightly knead the pastry on a floured surface until smooth. Enclose pastry in plastic wrap and place in the fridge for 40-60 minutes.
Preheat the oven to 165°C fan-forced. Grease six 8cm loose-based tins.
Roll the chilled sweet pastry on a floured surface, making sure to move the pastry around so it doesn’t stick, until it is about 3mm thick.
Cut out six 11-12cm discs and press into the prepared tins, making sure to leave some pastry overhanging the tin. Place in the fridge for 15-30 mins.
Meanwhile, cut out different shapes (like gingerbread men, trees, candy canes) from the remaining pastry. You will need 18 shapes in total. Bake shapes in the oven for 10-15 minutes until golden. Set aside to cool.
Remove pastry cases from the fridge and trim the excess pastry. Fill with mincemeat, then bake for 10-15 minutes until the pastry is golden. Set aside to cool.
When ready to serve, dust pastry shapes with icing sugar and place three pieces on top of each tart.
