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Serves 8
  • Orange pastry - see separate recipe
  • 1 heaped tablespoon Mortimer Chocolate Powder
  • 4 tablespoons mincemeat
  • 410g can of pear halves in fruit juice
    • For the topping
  • 2 level tablespoons plain flour
  • 1 level tablespoon ground almonds or semolina
  • 25g butter
  • 1 level tablespoon caster sugar

Method

Roll out the pastry to line a 23cm (9inch), flan tin.

Make up the topping: grate the butter into the flour, then, rub in until it resembles bread crumbs. Stir in the sugar and almonds or semolina.

Stir the chocolate powder into the mincemeat and spread over the pastry. Drain the pears and arrange on top of the mincemeat. Lastly, sprinkle over the topping.

Bake in a hot oven Gas Mark 6, 200 deg C (180 deg C for fan ovens), for 30 minutes, until golden.

Serve hot or cold.









Chocolate mincemeat tart