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  • Dec 6th 2017
  • 0 comment


  • 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


  1. Tropical Fruit Chutney
  2. Use the KitchenAid Dicing Kit in the Food Processor to dice your fresh and dried fruit, or dice into 8mm thickness. 
  3. Place all the ingredients into a KitchenAid Cook Processor. Adjust the temperature to 90˚C; stir speed: intermittent and cook for 70 minutes. 
  4. 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.
  1. Shortbread
  2. Grease the individual brioche moulds (60mm D x 23mm H) with some vegetable oil spray.
  3. Sieve the flour.
  4. 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.
  5. 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.
  6. Press the shortbread into an even, flat disc and cover in plastic wrap.
  7. Allow to rest in the fridge for at least one hour.
  8. Remove the chilled dough from the fridge and lightly dust the bench surface with flour.
  9. When the dough has firmed up, roll the pastry out to a 3mm thickness and cut 30 x 80 mm discs for the base.
  10. Press the discs into each of the greased moulds and fill with the cooled fruit chutney.
  11. Roll the remaining pastry to a 3mm thickness and cut tops for the tarts using a 60mm round cutter.
  12. Place the cut pastry disc directly on top of the chutney and press the edges together to remove the excess pastry.
  13. With a small knife puncture a small hole in the top of the pastry.
  14. Roll additional pastry to a 2mm thickness and with a holly cutter, cut three holly leaves per tart.
  15. Using a brush, place a small amount of water on top of the tart to adhere each holly leaf.
  16. Create three small holly berries per tart with the leftover pastry and place in the middle of the tart.
  17. Bake at 200˚C for approximately 8 minutes.
  18. 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