This December, Vegan Life Magazine were invited to the Tesco’s event Vegmas – a Plant-based Christmas Feast.
The event was hosted by vegan chef and Tesco’s very own Director of Plant-Based Innovation and the Wicked Kitchen founder, Derek Sarno.
The cooking duo BOSH! created this delicious Mincemeat Tart for the occasion so we thought we would share their recipe with you to try this Christmas.
For the mincemeat:
- 1kg cooking apples
- 250g light muscovado sugar
- 100ml medium dry cider
- 1 tsp mixed spice
- ½ tsp ground cinnamon
- Generous grating of nutmeg
- Pinch of cloves
- 100g sultanas
- 100g raisins
- 100g currants
- 100g dried cranberries
- 100g glace cherries, roughly chopped
- 50g stem ginger, roughly chopped plus 1 tbsp of syrup
- 100g blanched almonds, roughly chopped
- 50g pecans, roughly chopped
- zest & juice of 1 lemon
- Zest and juice of 1 orange
- 8 tablespoons whisky or sherry
For the pastry:
- 125g plain white flour
- 75g ground almonds
- 100g golden caster sugar
- ½ tsp of salt
- ½ tsp baking powder
- Zest of 1 orange
- 75ml of extra virgin olive oil plus 1 tbsp
- 1 tsp of apple cider vinegar
- 1-2 tbsp of ice water
- 1 tbsp demerara sugar
- 1 tbsp icing sugar (garnish)
For the cashew cream:
- 300g soaked cashews
- 100ml of coconut milk in a can
- 1 tbsp of vanilla extract
- 4 tbsp icing sugar
- 2 tbsp soft brown sugar
- 3 tbsp of brandy
- Greased 22cm round tart shell
- Rolling pin
- Preheat the oven to 180°C. First make the mincemeat. Peel and roughly chop the apples into slices. Combine the sugar and cider in a large saucepan, place over a medium heat and bring to the boil.
- Add all the other ingredients, apart from the whiskey to the pan, stir well until thoroughly mixed. Cook over a medium heat, stirring regularly for 30 minutes. Remove from the heat and add the whiskey, stirring to incorporate. If not using immediately place in to sterilised jars and seal.
- To make the pastry combine the flour, ground almonds, sugar and orange zest in a bowl. Mix well. Drizzle over the olive oil and apple cider vinegar. Add the iced water, depending on how moist the pastry is add 1-2 tbsp. Mix gently until the pastry comes together. Wrap tightly in cling film and allow to rest in the fridge for 1 hour.
- Dust a clean work surface with flour and roll out the pastry to approx. ½ cm thickness. Carefully place into the greased tart shell. Reserve any excess pastry and cut out star shapes which will be used to top the tart. Place in the fridge and allow to rest for 30 minutes.
- Line the tart shell with baking parchment, fill with baking beans and blind bake for 15 minutes. Remove the baking beans and return to the oven for a further 5 minutes.
- Add half of the mincemeat to the tart shell and top with the pastry stars. Brush the stars with olive oil and sprinkle demerara sugar. Place in the oven and bake for 25-30 minutes.
- While the tart is baking make the cashew cream. Place all the ingredients in a high-speed blender and blitz until completely smooth. Place in the fridge until ready to serve. Sprinkle the tart with icing sugar and serve with the cashew brandy cream.