- Dec 6th 2017
- 0 comment
Tags: Recipes , Christmas, Dessert
Tools: Cook Processor, Food Processors
Ingredients
- Tropical Fruit Chutney
- 174g mango flesh
- 130g banana
- 420g pineapple
- 116g dried apricots
- 35g sultanas
- 435g brown sugar
- 60ml orange juice
- 1/2 teaspoon gingerbread spice
- 3 teaspoons vinegar
- Shortbread
- Vegetable oil spray, for greasing
- 450g plain flour
- 250g unsalted butter
- 150g caster sugar
- 1 small egg
- 25ml water
- Plain flour, for dusting
Method
- Tropical Fruit Chutney
- Use the KitchenAid Dicing Kit in the Food Processor to dice your fresh and dried fruit, or dice into 8mm thickness.
- Place all the ingredients into a KitchenAid Cook Processor. Adjust the temperature to 90˚C; stir speed: intermittent and cook for 70 minutes.
- Place the prepared chutney into a bowl and cover with plastic wrap, touching the surface. Allow to cool. You can store this in an airtight container in the fridge for up to 1 week before using.
- Shortbread
- Grease the individual brioche moulds (60mm D x 23mm H) with some vegetable oil spray.
- Sieve the flour.
- Mix the sifted flour and butter in the bowl of a KitchenAid Stand Mixer fitted with a paddle attachment to form a crumb. It is important that you do not overmix at this stage.
- Combine the sugar, water and eggs in a bowl and add to the crumb mixture. Combine until a smooth dough is formed, without excessive mixing.
- Press the shortbread into an even, flat disc and cover in plastic wrap.
- Allow to rest in the fridge for at least one hour.
- Remove the chilled dough from the fridge and lightly dust the bench surface with flour.
- When the dough has firmed up, roll the pastry out to a 3mm thickness and cut 30 x 80 mm discs for the base.
- Press the discs into each of the greased moulds and fill with the cooled fruit chutney.
- Roll the remaining pastry to a 3mm thickness and cut tops for the tarts using a 60mm round cutter.
- Place the cut pastry disc directly on top of the chutney and press the edges together to remove the excess pastry.
- With a small knife puncture a small hole in the top of the pastry.
- Roll additional pastry to a 2mm thickness and with a holly cutter, cut three holly leaves per tart.
- Using a brush, place a small amount of water on top of the tart to adhere each holly leaf.
- Create three small holly berries per tart with the leftover pastry and place in the middle of the tart.
- Bake at 200˚C for approximately 8 minutes.
- Remove from the moulds and store in an airtight container at room temperature.
Makes 30 fruit mince tarts
Prepping time: 30 minutes + 2 hours of cooking
Tags: Recipes , Christmas, Dessert
Tools: Cook Processor, Food Processors