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
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.
Chocolate Sweet Paste
75 g icing sugar
70 g ground hazelnut
5 g cinnamon
30 g cocoa powder Callebaut CP
150 g butter
Pinch of Salt
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 .
White chocolate cream
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.