Minipies de Navidad de chocolate, nuez pecana y whisky

Ingredientes

• Pecan and whiskey Mince meat
• 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
• Chocolate Sweet Paste
• 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
• White chocolate cream
• 100 g white chocolate Callebaut Select W2NV
• 100 g 35% cream

Preparación

1. 1

   Pecan and whiskey Mince meat

2. 2

   Stir together the ingredients in a non metallic bowl.

3. 3

   Cover and leave for 24 hrs stirring occasionally.

4. 4

   Place the mincemeat tightly into clean dry jars pressing down on the mixture to expel any air. Seal and cover.

5. 5

   It is best to leave it for 6-8 weeks to mature.

6. 6

   Chocolate Sweet Paste

7. 7

   Sieve all of the dry ingredients together.

8. 8

   Rub the butter into the dry ingredients.

9. 9

   Add in the egg and mix with a paddle until the mix comes together.

10. 10

    Rest in the fridge for 20min.

11. 11

    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.

12. 12

    Bake at 180°C for 20 min .

13. 13

    White chocolate cream

14. 14

    Bring the cream to the boil and pour over the white chocolate and form an emulsion.

15. 15

    Allow to cool to 28°C and then aerate.

16. 16

    For many more recipes and ideas please visit www.callebaut.com