Watch Neven's Christmas Menu on Thursday at 7.30pm on RTÉ One.
Ingredients
Serves 4-6
For the Pastry
- 175g plain flour
- 100g cold butter, cubed
- 50g golden caster sugar
- 1 egg yolk
- 1-2 tbsp cream, as needed
- Pinch salt
- 100g homemade or shop-bought mincemeat
For the Almond Filling
- 100g soft butter
- 100g icing sugar
- 2 large eggs, beaten
- 100g ground almonds
- 25g plain flour
- ½ tsp ground cinnamon
- 1 vanilla pod, seeds only (keep the vanilla skin for custard)
For the Glaze
- 75g apricot jam
- 1 tsp dark rum
- Zest of 1 orange
- ½ tsp ground cinnamon
For the Crème Anglaise
- 150ml cream
- 150ml milk
- 2 tbsp Coole Swan Irish Crème Liqueor (or similar)
- 1 vanilla pod, skin
- 2 large egg yolks
- 1 ½ tbsp caster sugar
- 2 tsp Cornflour
Method
Preheat the oven to 180C / Gas mark 4. Lightly butter a loose-bottom 9 inch fluted pastry tin.
For the Pastry
- Place the flour and cubes of cold butter in the bowl of a food processor and mix for 10 to 15 seconds (or rub the flour and butter together with your fingertips until it looks like breadcrumbs).
- Add the sugar, egg yolk and 1 tbsp cream.
- Blend together, adding another tbsp of cream if necessary until it forms a dough.
- Allow the dough to rest in the fridge for at least 30 minutes but overnight is fine.
- Roll out on a floured surface and line a loose-bottom 9 inch fluted pastry tin.
For the Almond Filling
- Cream the softened butter and icing sugar together until fluffy and gradually add the beaten eggs.
- Add the ground almonds, flour, cinnamon, vanilla seeds and beat until combined together.
- Spoon the mincemeat over the base of the pastry shell. Top with an even layer of the almond mixture.
- Bake for 35-37 minutes, or until golden brown in colour and slightly firm on top.
For the Glaze
- Place all the ingredients in a small sauce pan, bring to the boil and mix together using a whisk until all has combined together. Using a pastry brush, glaze the top of the cooked tart.
- Allow to cool a little before removing it from the fluted tin. Serve warm with Coole Swan crème anglaise
For the Crème Anglaise
- Place the cream and milk in a pan with the Coole Swan and vanilla pod.
- Bring to scalding point (just before it comes to the boil).
- Remove from the heat
- Place the egg yolks, cornflour and sugar in a bowl and beat until well combined.
- Slowly pour in the infused cream mixture, stirring continuously to combine.
- Pour the whole mixture into a clean pan and cook for about 5-6 minutes over a very low heat, stirring continuously until thickened
- Remove from the heat and serve
