Mincemeat shortcake slice
- December 2004
- Serves 8
- Takes 1 hour 45 minutes to make, plus chilling
This mincemeat shortcake slice recipe is a real Christmas treat, especially served with lashing of cream or custard.
- 39.1g (21.8g saturated)
- 112.2g (80.3g sugars)
You’ll need a 35 x 11cm tranche tin (from cook shops) or a 23cm shallow, round fluted flan tin, plus a piping bag fitted with a 1cm star nozzle.
This tart is fantastic served warm with cream or lashings of custard. Assemble in advance, then freeze, unbaked and covered in cling film, for up to 1 month. Defrost at room temperature then bake until golden.
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