Taken from A Life Kitchen Christmas by Ryan Riley and Kimberley Duke (Hardback Books. Free for those living with cancer, plus £2.95 postage)
- 12 ready-made individual tart cases
- 1 x 400g jar of mincemeat
- 75ml double cream
- 2tsp miso paste
- 150g white chocolate, broken into small pieces
- Finely grated zest of 1 orange
Fill the tart cases with enough mincemeat to line the bottom of each case, but be careful not to overfill. (You'll have mincemeat left over for another batch.)
Pour the cream into a small saucepan on a low heat. Bring to a gentle simmer, then whisk in the miso until fully incorporated.
Place the white chocolate in a heatproof bowl and pour over the hot miso cream. Leave for five minutes to melt the chocolate, then stir to fully combine.
Place the tarts on a tray and slowly pour the white chocolate ganache into each case over the mincemeat, being careful not to let it overflow.
Sprinkle over the orange zest, then refrigerate the tarts until set. Once set, eat all the tarts yourself!
You need to create an account to read this article. It's free and only requires a few basic details.
Already subscribed? Log In