Chocolate, Pecan and whiskey Mince pies (15 x mini tarts) (Created by Beverley Dunkley – Head of CHOCOLATE ACADEMY™ centre United Kingdom & Julie Sharp - Technical and development Chef - CHOCOLATE ACADEMY™ centre United Kingdom)

Pecan and whiskey Mince meat

Ingredients	Preparation
115 g chopped pecans 350 g finley chopped Bramley apples 200 g raisins 115 g dried apricots 75 g stoned dates 150 g sultanas 5 g freshly grated nutmeg 5 g ground cinnamon Pinch of allspice 175 g suet 115 g dark soft brown sugar 2 orange zest and juice 1 lemon zest and juice 300 ml whiskey 75 g Callebaut Chocolate Chunks - dark	Stir together the ingredients in a non metallic bowl. Cover and leave for 24 hrs stirring occasionally. Place the mincemeat tightly into clean dry jars pressing down on the mixture to expel any air. Seal and cover. It is best to leave it for 6-8 weeks to mature.

Ingredients	Preparation
175 g flour 75 g icing sugar 70 g ground hazelnut 5 g cinnamon 30 g cocoa powder Callebaut CP 150 g butter 1/2 egg Pinch of Salt Vanilla essence	Sieve all of the dry ingredients together. Rub the butter into the dry ingredients. Add in the egg and mix with a paddle until the mix comes together. Rest in the fridge for 20min. Roll out the pastry on a lightly floured surface to 3mm thick cut out two circles, line the tart shell with one, and fill the mince meat, top with other. Bake at 180°C for 20 min .

Ingredients	Preparation
100 g white chocolate Callebaut Select W2NV 100 g 35% cream	Bring the cream to the boil and pour over the white chocolate and form an emulsion. Allow to cool to 28°C and then aerate.