Mix all ingredients together

Place the flour, icing sugar, almonds, salt and butter and mix until it forms a crumb

Add the egg and mix until it forms to dough then add the flakes 

Roll inbetween two silicone mats and leave to cool in fridge 
Cut out discs and line the individual tart cases 
Fill with the mincemeat and then the crema and more mincemeat on top 
Place another disc of pastry on top and seal the edges down 
Cook at 170c until golden brown 
Dust with Decor cocoa powder 

Mix the white creme dell'artigiano and spice mix 
Pipe into a 10g spilcon mould and freeze