Chocolate, Pecan and Whiskey Mince pies

Chocolate, Pecan and Whiskey Mince pies (creates 15x mini tarts)

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Pecan and whiskey Mince meat
2. 2Stir together the ingredients in a non metallic bowl.
3. 3Cover and leave for 24 hrs stirring occasionally.
4. 4Place the mincemeat tightly into clean dry jars pressing down on the mixture to expel any air. Seal and cover.
5. 5It is best to leave it for 6-8 weeks to mature.
6. 6Chocolate Sweet Paste
7. 7Sieve all of the dry ingredients together.
8. 8Rub the butter into the dry ingredients.
9. 9Add in the egg and mix with a paddle until the mix comes together.
10. 10Rest in the fridge for 20min.
11. 11Roll 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. 12Bake at 180°C for 20 min .
13. 13White chocolate cream
14. 14Bring the cream to the boil and pour over the white chocolate and form an emulsion.
15. 15Allow to cool to 28°C and then aerate.
16. 16For many more recipes and ideas please visit www.callebaut.com