Mincemeat Custard Pies
These delightful custard and mincemeat tarts are the perfect sweet treat for the holidays. The creamy custard filling with a hint of almonds pairs beautifully with the rich mincemeat, all encased in a flaky puff pastry shell. A sprinkle of flaked almonds adds a lovely crunch, making these tarts as delicious as they are pretty. Enjoy these warm, dusted with icing sugar for a festive touch.
— Constant Cookbook
Ingredients
- 2 x 150g/5oz pots Devon custard
- 6 level tbsp ground almonds
- 375g pack ready-rolled puff pastry
- 16-18 tsp mincemeat (about half a 410g/14oz jar)
- flaked almonds , for scattering
- icing sugar , for dusting
Instructions
- Heat oven to 220C/fan 200C/gas 7. Stir the custard and almonds together. Unroll the pastry, then cut out circles using a 7cm plain round cutter. Gather up the pastry trimmings, re-roll, then cut out more circles – you should get 16-18. Use to line a couple of bun tins.
- Spoon a heaped tsp of the custard mix into each tart case, then top with a scant tsp of mincemeat. Scatter over some flaked almonds, then bake for about 10 mins until puffy and golden. Cool briefly in the tin, then dust with icing sugar and serve slightly warm.
Cook Time
10M
Prep Time
PT10M
Yield
Makes 16-18 pies
Nutrition
- Calories: 169 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 7 grams sugar
- Protein Content: 4 grams protein
- Sodium Content: 0.22 milligram of sodium
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