Home-made Mince Meat, Mince Meat Tart And Marshmallow Chocolate Drink by Zarnak Sidhwa

Ingredients for Home-made Mince Meat:

• Apples  4-5 large
• Apples juice  1 1/2 cup
• Dark raisins  3/4 cup
• Golden raisins  3/4 cup
• Currants  3/4 cup
• Cranberries  3/4 cup
• Mixed candied peel  3/4 cups
• Dark brown sugar  1/2 cup
• Unsalted butter  60 gm
• Cinnamon ground  1/2 tsp
• Allspice ground  1/2 tsp
• Nutmeg ground 1/2 tsp
• Cloves ground  1/2 tsp
• Salt  1/4 tsp

Method:

1. Place all the ingredients in a large pan
2. Bring to a boil over medium heat, stirring often.
3. Then, reduce the heat to medium-low and simmer the mincemeat, stirring often, for about 25-30 minutes, or until is almost evaporated.
4. Transfer the mincemeat to a large bowl and let it cool completely.
5. Cover with plastic wrap and place in the refrigerator, at least overnight, or up to a month.

Ingredients for Mince Meat Tart:

• Flour 350 gm
• Salt 1 tsp
• Caster sugar  30 gm
• Unsalted butter  1 cup
• Ice cold water  1/4 - 1/2 cup
• Mincemeat 3 cups
• Butter  1/4 cup

Method:

1. For Pastry: In a food processor, place the flour, salt, and sugar and process until combined.
2. Add the butter and process until the mixture resembles breadcrumbs.
3. Pour 1/4 cup water in a slow steady stream through the feed tube until the dough just holds together.
4. Turn the dough onto your work surface and gather into a ball.
5. Divide the pastry in half, flatten each half into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using.
6. For Mincemeat Tart: Preheat the oven to 190 degree C.
7. Remove one round of pastry and on a lightly floured surface, roll out the pastry and line a 9'' pie or tin with it, gently push up pastry onto the bottom and up the sides of pan.
8. Trim the edges of the pastry so you have about 1/2 inch overhang. Fill the tart shell with 3 cups of the homemade mincemeat and dot with butter.
9. Then remove the second round of pastry and roll it into a round circle.
10. Using  a pizza cutter or fluted edged pastry wheel, cut the pastry into 3/4 inch (2 cm) wide strips.
11. Using an offset spatula gently transfer the strips to the tart pan.
12. Lay the strips, evenly spaced, across the tart and then the pan a quarter turn and lay the remaining strips across the first strips so you have a lattice pattern.
13. Seal and trim the edges of the strips to fit the tart pan.
14. Bake for about 45 minutes or until the pastry has lightly browned.
15. Remove from oven and place on a wire rack to cool.
16. Serve warm or at room temperature with vanilla ice cream.

Ingredients for Marshmallow Chocolate Drink:

• Milk  600 ml
• Cream  142 ml
• Dark chocolate  100 gm
• Mini marshmallows  as required
• Grated chocolate  for garnish

Method:

1. Heat the milk, cream and chocolate, till dissolved.
2. Serve in clear mugs and top with mini marshmallows and some grated chocolate.