Keto Christmas Mince Tarts Recipe

The regular Christmas mince tarts are so loaded with sugar - like crazy loaded. And while these do take a little fussing, they are totally worth making a batch or 5 batches ; )  

Serving size - this batch makes approx 10 mince tarts including 'pastry' used in any decoration on the top. This of course, depends on the size of the baking tins / liners you are using.
Carbs per 2g carbs per fruit mince tart - this is totally dependent on fruit & nuts used. 

Pastry Ingredients (* = available here at Keto Store NZ):
100g Almond Flour*
40g Coconut Flour*
1 teaspoon Xanthan Gum* 
1/4 teaspoons salt 
1/2 teaspoon Orange Gummies Mix*
100g cold grated butter 
55g cream cheese 
10ml (2 teaspoons) Apple Cider Vinegar*
1 extra large egg (keep 1 Tablespoon aside for the egg wash last step 7)

Fruit Mince Ingredients (* = available here at Keto Store NZ):
100g golden berries* + 50g low-sugar cranberries soaked in ultra-sweetener 2g pure monkfruit extract* + boiled water the night before.
250ml water 
50g Golden Brown Sweetener* 
15g Inulin* (prevents the cooling effect of erythritol for some people)
1 nip of Brandy (Optional)
Spices: 1 pinch each of Cinnamon, Clove, Nutmeg, Ginger 
200g low carb nuts chopped (walnuts, pecans, macadamias)
1 Tablespoon Chia Seeds*
30g Butter 
Orange Flavour or Orange Gummies mix* + 1/4C boiled water + cut into small fruit sized cubes.
 
Equipment: 
Heat proof bowl 
8cm x 16cm sized container for setting the gummies aka sub for candied peel
Glad wrap
Baking paper
Rolling Pin
Baking Tray
Muffin or Cupcake silicon or paper liners  
Cookie cutter or cut around a glass to get the shape of the pastry tart 
Star shape cookie cutter or other shapes for a decorative shaped pastry top

Method:  This recipe has 4 parts - on the night before making soak the dried fruit. Make the pastry, while that is cooling make the orange gummies (to replace orange candied peel), make the fruit mince. Then compile the pastry and mince fruit together to form mince tarts. 
 
Method to PRE-SOAK the dried fruit 
1 - boil the jug.
2 - in a heat proof bowl place 100g golden berries, 50g low sugar cranberries, 2g pure monkfruit extract.
3 - Pour in sufficient boiled water to cover the level of the fruit and stir to combine.
4 - Leave overnight until the berries have gone plump absorbing the sweetened water.  

Method to PREPARE PASTRY 
1 - Add 100g almond flour, 40g coconut flour, 1 teaspoon xanthan gum, 1/4 teaspoons salt, 1/2 teaspoon Orange Gummies Mix (optional), 100g cold grated butter and 55g cream cheese into a mixer bowl.
2 - Combine using a hand mixer or pulse until it forms a crumbed base. Stop before it forms into a ball. Make a well in the centre for wet ingredients to go into.  
3 - Add 10ml / 2 teaspoons apple cider vinegar and 1 large egg then mix again to make a course breadcrumb consistency (avoid over-processing the dough into a cookie dough - breadcrumbs are what you're wanting here).
4 - Roll out some cling film, place the ball of dough in the middle and wrap the dough up into a round or tube shape.
5 - Place in the fridge for at least one hour (this dough can even stay in the fridge up to 3 days if you go on sidequests) 

Method to prepare "KETO CANDIES" substituting candied orange / peel 
1 - Boil the jug and into a mug, tip in the remaining contents of the Keto Store Orange Gummies sachet.  
2 - Add 1/4 Cup approx 62ml boiling water and stir vigorously until the mixture is completely dissolved. It will be really thick.
3 - Pour out the gummy mix into a 8cm x 16cm sized container. The size of the container determines the thickness of the orange gummy. Put into the fridge to set. These get used in step 8 of the FRUIT MINCE prep below.   

Method to prepare the FRUIT MINCE 
1 - Into a pot on high heat add the 150g soaked fruit (golden berries and cranberries), 250ml water, 50g Golden Brown sweetener, 15g inulin (or more sweetener) and a pinch each of spices (Cinnamon, Clove, Nutmeg, Ginger)   
2 - Optional to add in Brandy 
3 - Bring to the boil, then turn down the heat, squashing the fruits to release their flavours into the mixture
3 - Add the 200g of chopped nuts, simmer for a few minutes then take off the heat. 
5 - Add 30g butter into the mixture to melt it
6 - Add 1 Tablespoon of Chia Seeds
7 - Get the Orange firm gummies and chop them into candied fruit sized bits, adding them into the cooling pot of Fruit Mince mixture. 
8 - Leave for 30 minutes for the flavours to merge.  
  
Method to MAKE KETO FRUIT MINCE TARTS 
ROLL OUT THE PASTRY 
1 - Place a sheet of baking paper down on a flat surface 
2 - Unwrap the clingfilm from the dough, avoiding touching the dough with your hands, as much as possible.
3 - Place another sheet of baking paper on top of the dough and roll out between the two sheets to be evenly spread and thin enough to become the base of the fruit mince tart. 
Hints: It is more fragile than regular pie crust, so work quickly to keep it cold.
Patch up any cracks by pinching the dough together
If at any point it becomes unmanageable, pop it back into the freezer for 5 minutes before carrying on. 

CUT THE PASTRY SHAPES 
4 - optional to use paper or silicon muffin pan liners. Lay one flat so you get the idea of the size circle to cut out of the pastry. Use cookie cutters to get a nice edge, consistent sized circle or improvise with a glass stamping out circular shapes. 
5 - once all the shapes are out of the dough, lay them into the muffin pan liner. Scoop up the remaining dough, roll out again and make shapes for the top of the fruit mince pies. Could be smaller circles, stars, any shape really will go well. 
6 - Preheat the oven to 180C while you are forming the fruit mince tarts. 

FORMING THE TARTS 
7 - Place the liner into a baking tray, lay in the crust of dough, place a scoop of fruit mince on top of the crust, then place on top the decorative pastry. Brush with egg to finish off preparation.  
8 - Bake at 180C for 15 minutes then check on them. Add more time in 3 minute increments until 20 mins max as needed. Hint: Keep an eye out for them as grain free flours have a tendency to brown suddenly.
9 - After baking, leave them in the trays outside the oven for one hour to cool and firm up so that you can handle them. 

Nom nom nom