Mincemeat Archives - Fuel My Plate

This might just be the ultimate mince pie recipe, combining vanilla custard and pre-bought mincemeat with the best bits of a crumble.

A far cry from the traditional mince pie, my signature custard and crumble mince tarts reimagine a festive classic with the best bits of a fruit crumble.

Using shop-bought mincemeat as a clever shortcut, each tart layers rich, spiced fruit beneath a pre-made vanilla custard and a buttery crumble topping.

The result is unlike anything you’ll see on supermarket shelves this winter, plus it might even convert those who think they don’t like mincemeat (I used to be one of them!).

Everything You Need To Know To Make Custard And Crumble Mince Tarts

Chef Catling’s recipe notes
Recipe: Custard and crumble mince tarts
Frequently asked questions

Tips & Notes To Know

Take a couple of shortcuts: If you’re making these mince tarts in the run-up to Christmas, make your life easier by buying readymade mincemeat and custard. Your time and money is probably better spent elsewhere.
Use your bun tin as a guide: A round cookie cutter, slightly larger than the diameter of the cup, will ensure the pastry reaches up the sides. Try a couple of testers first and press the dough gently into the cup to stop it from ripping.
Cool before lifting: After removing from the oven, let the custard and crumble mince pies cool in the tin for a bit so the pastry firms up – this helps to prevent crumbling or breakage. You can carefully prise them away from the edges and bottom using a sharp knife.

Custard and crumble mince pies

Serves: 12 Prep time: 20 mins Cook time: 25 mins 25 mins

Ingredients

125g unsalted butter, cut into cubes
250g plain flour, plus extra for rolling
1/4 tsp salt
3 tbsp golden caster sugar
25g flaked almonds, roughly chopped
1 large free-range egg, yolk only
1 clementine, zested plus 1 tbsp juice
100ml readymade custard
350g mincemeat

Instructions

Step 1
In a bowl, rub the butter into the plain flour until it resembles breadcrumbs. Stir in the salt and 2 tablespoons of the golden caster sugar.

Step 2
Once combined, transfer 75g of the mixture into a separate bowl with the remaining sugar and flaked almonds. Mix well and set aside. This is your crumble topping.

Step 3
Add the egg yolk to the breadcrumbs and stir in the clementine zest and juice. Using your hands, bring the mixture together into a ball and knead until smooth.

Step 4
Preheat the oven to 180C. Sprinkle some flour over your work surface and rolling pin and roll the dough out to a thickness of a £1 coin. Use a round cutter slightly larger than the diameter of a 12-hole bun tin so the pastry reaches up the sides. Stamp out 12 rounds, re-rolling the offcuts if necessary.

Step 5
Carefully press the pastry into each hole of the bun tin to line. Spoon a dollop of custard into each tart case and divide the mincemeat equally between all 12 tarts so the filling comes three quarters of the way up.

Step 6
Top each tart with a small clump of the almond crumble and bake in the oven for 22-24 minutes until the mincemeat is bubbling and the bottoms are cooked. Leave to cool before lifting each tart out of the tin. Eat within three days.

Did You Make This Recipe?

Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

What Should I Do With The Leftover Egg Whites?

Get creative! Make meringues, whip up an egg-white omelette, or use to breadcrumb some chicken or tofu for my katsu curry.

Fresh egg whites will keep in the fridge for up to 4 days but if you’re not going to use them before then, just decant into an ice cube tray and freeze for up to 12 months. When you’re ready to cook or bake with them, simply thaw in the fridge overnight and use as normal.

I Have A Nut Allergy. Can I Substitute The Ground Almonds?

Ground almonds are often used in cakes and other bakes to add moisture and sweetness.

If you’re looking for a nut-free option, oat flour is a good alternative. It’s not as rich as ground almonds, but it has a similar texture and a slightly sweet taste. You can make your own by blitzing rolled oats in a food processor.

Mincemeat

Custard and crumble mince tarts