These tarts are delicious served warm. Reheat in a 120ºC oven for 8 minutes.

Ingredients

• 1x quantity lard pastry, see recipe for Blueberry Pie
• 1x quantity dairy-free Christmas fruit mince, see recipe for Dairy-free Christmas fruit mince
• beaten egg or milk to glaze

Method

1. Preheat the oven to 190ºC. Grease 24 small patty tin moulds.
2. Roll the pastry out to 3mm thickenss and cut out 24 circles, about 7cm in diameter and use to line the prepared tins. Fill each with 1-1½ teaspoons fruit mince.
3. From the remaining pastry, re-rolling the scraps as required, cut out 24 slightly smaller rounds or shapes for the tops. Brush the underside with milk or egg glaze and press onto the tartlet bases to seal. Cut a cross in the centre so steam can escape. Brush with beaten egg or milk to glaze.
4. Bake in the preheated oven for 15 minutes or until the tarts are golden and the pastry cooked. Cool in the tin for 5 minutes before transferring to a cake rack to cool. Store in an airtight container.

Cooks Tips

- The snowflake shapes seen here are created with specialty cutters found in cook shops.