Chocolate, Pecan and Whiskey Mince pies



Standard Supplier 5th November 2012

Chocolate, Pecan and Whiskey Mince pies

Chocolate, Pecan and Whiskey Mince pies (creates 15x mini tarts)


  • Pecan and whiskey Mince meat
  • 115 g chopped pecans
  • 350 g finley chopped Bramley apples
  • 200 g raisins
  • 115 g dried apricots
  • 75 g stoned dates
  • 150 g sultanas
  • 5 g freshly grated nutmeg
  • 5 g ground cinnamon
  • Pinch of allspice
  • 175 g suet
  • 115 g dark soft brown sugar
  • 2 orange zest and juice
  • 1 lemon zest and juice
  • 300 ml whiskey
  • 75 g Callebaut Chocolate Chunks - dark
  • Chocolate Sweet Paste
  • 175 g flour
  • 75 g icing sugar
  • 70 g ground hazelnut
  • 5 g cinnamon
  • 30 g cocoa powder Callebaut CP
  • 150 g butter
  • 1/2 egg
  • Pinch of Salt
  • Vanilla essence
  • White chocolate cream
  • 100 g white chocolate Callebaut Select W2NV
  • 100 g 35% cream


Pecan and whiskey Mince meat
Stir together the ingredients in a non metallic bowl.
Cover and leave for 24 hrs stirring occasionally.
Place the mincemeat tightly into clean dry jars pressing down on the mixture to expel any air. Seal and cover.
It is best to leave it for 6-8 weeks to mature.
Chocolate Sweet Paste
Sieve all of the dry ingredients together.
Rub the butter into the dry ingredients.
Add in the egg and mix with a paddle until the mix comes together.
Rest in the fridge for 20min.
Roll out the pastry on a lightly floured surface to 3mm thick cut out two circles, line the tart shell with one, and fill the mince meat, top with other.
Bake at 180°C for 20 min .
White chocolate cream
Bring the cream to the boil and pour over the white chocolate and form an emulsion.
Allow to cool to 28°C and then aerate.
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