Holiday Mince Tarts

Mary Draper
Dec 31, 2025
2 min read

This was a labour of love for James and a request from a YouTube subscriber. I tried making these British treats with several different crusts. First with an almond shortbread tart shell, which was so delicious, but stuck badly, and got very soft after sitting. I tweaked the recipe, and got it to not stick, but it browns overly if you blind bake it first to keep it crisp.

So here’s a totally new approach, with a melt in your mouth shortbread pie crust, that doesn’t stick and doesn’t need a blind bake.

ALMOND FLOUR CRUST:

Makes enough for 8 cupcake sized tarts, with cutouts decorations

► 170g almond flour

► 67g tapioca or arrowroot

► 1 tbsp coconut sugar

► 1/2 tsp sea salt

► 60g coconut oil/red palm fruit shortening/vegan butter, cold

► 2 tbsp cold water

► 1 tbsp ground flax

MINCEMEAT FILLING:

🎥 video: https://youtube.com/shorts/6ZMlrhufr5U?feature=share

🖨 printable recipe: https://www.mindfulbakehouse.com/post/mincemeat-tart-filling-dairy-free-vegan

CRUST:

-Weigh out your oil/fat onto parchment, press flat & pop into the freezer for 20 minutes

-Combine water & flax in a small bowl and pop into your fridge

-Add remaining ingredients to a food processor, then pulse in you frozen fat/oil until pea sized pieces remain.

-Add your flax/water mixture and pulse until a dough forms

-You can use it right away but I like to wrap the dough in parchment or plastic wrap and pop it in the fridge for at least 20 minutes for the dough to hydrate/rest.

-Roll the dough between parchment, then cutout 4” circles, and press into muffin tins.

-Roll leftover dough between parchment sheets & cut out small shapes like stars, circles, or snowflakes (whatever small cutters you have) these will decorate the tops of the tarts

-Chill muffin tray & cutouts in the fridge while you preheat your oven to 325F

-When oven is preheated, fill tarts with a generous scoop of mincemeat filling, top with crust cutout(s) and bake for 28-32 minutes, until golden brown.

-Let cool, then carefully remove tarts from muffin pan.

-Enjoy!!

NOTES: make sure to let them cool enough - they are very delicate when fresh from the oven. The crust can stick if you spill any filling on the edge of a tart - it will stick to the muffin pan. Just loosen gently with a knife/etc, before removing that tart from the pan.

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