Mini Fruit Tarts
Preparation 30 MINS (Plus refrigeration)
Cook
Serves 24
Method
Preheat oven to 200°C.
Add fruit mince in an even layer into tart case.
Cut out star shapes from shortcrust sheet.
Brush each pastry shape with beaten egg and place pastry egg-side down on fruit mince.
Bake tart about 20 minutes or until browned lightly. Dust with a little sifted icing sugar before serving.
Ingredients
Base
Short Crust cases
Filling
SUNBEAM DECEDANT FRUIT MINCE
Top
Short crust star cut outs
Dust with icing sugar
Recipe Collection
Traditional Christmas Puddings
- Combine fruit, cranberry sauce, brandy and spices in a large bowl, cover and leave to stand overnight.
- Brush 10 x 1 cup pudding basins (ramekins) or one 10 cup basin, with melted butter and line the base with baking paper.
- Mix eggs, butter, brown sugar and flour until well combined, then stir through fruit mixture. Spoon mixture into prepared basins
- Cut a large circle of foil and baking paper, and place over each pudding, foil side up. Secure tightly with kitchen string.
- Place puddings in a large saucepan and add enough boiling water to fill halfway up the sides. Cover and bring to the boil, reduce the heat and cook for 1 ¼ hours for the small puddings or 5 hours for the large pudding, replenishing water when needed.
- Remove from water and store well wrapped until Christmas.
Mini Bombe Alaskas
Line 6 x 180ml dariole moulds (or 6 x 180ml capacity small dishes) with plastic wrap.*
Place icecream into a large bowl and allow to stand at room temperature for 10 mins, or until soft (do not allow to completely melt). Add fruit, nuts and sherry and use a spatula to mix well.
Spoon the mixture evenly between the prepared moulds and freeze overnight or until firm.
Slice the madeira cake horizontally into three big slices, about 2cm thick. Use a cookie cutter (just bigger than the bases of the icecream moulds) to cut 6 rounds from the cake slices.
To make the meringue, combine egg whites and sugar in the bowl of a stand mixer fitted with a whisk attachment. Whisk until stiff peaks form.
One at a time, carefully remove an icecream from the mould and place on top of a cake round. Working quickly, smooth meringue around the cake and icecream to completely cover then blowtorch until golden. Serve and repeat with remaining prepared icecreams.
Christmas Cheesecake
Preheat oven to 180oC (160oC fan). Generously grease a 20cm round, loose-bottom (or springform) tin. Line the base with baking paper.
In the bowl of a food processor, add biscuits. Blitz to a fine crumb. Add 250g of the melted butter and blitz until just combined. Spoon the mixture into the prepared tin and use a spatula to gentle push half of the mixture up the sides of the tin. Spread remaining mixture evenly over the base (using a drinking glass can help to compact the mixture around the sides and base). Refrigerate.
In the bowl of a stand mixer fitted with a whisk attachment, combine remaining butter with sugar and whisk until combined. With the motor running, add eggs one at a time until incorporated. Scrape down the sides of the bowl and add cream cheese, quark, sour cream and vanilla, whisk until smooth. Add cornflour and mix until incorporated.
Add peel and sultanas and gently fold through the cream mixture, then spoon into the prepared base and smooth the surface.
Bake cheesecake for 10mins then reduce oven temperature to 170°C (150°C fan) and bake for a further 50 mins. Turn off the oven, leaving the door slightly open, allow cheesecake to sit in the oven for a further hour until the edges of the cheesecake feel firm when gently pressed.
Allow the cheesecake to cool completely at room temperature then remove sides of tin and transfer cheesecake to refrigerator to cool overnight.
To make the meringue decoration, place the egg whites and caster sugar in a large bowl and whip into soft peaks. Spoon the meringue on top of the cheese cake and shape with a spatula. Use kitchen blow torch to lightly crisp the outside of the meringue. Serve and enjoy!
Sunbeam Spiced Christmas Cake
In a large bowl, combine mixed fruit, cherries, nuts, apple, golden syrup and liquor. Mix well, cover and allow to stand overnight (or up to 24 hours for amazing flavour).
Preheat oven to 150ºC (130ºC fan forced). Very generously grease the bundt tin, ensuring butter is in all creases.
Add sugar and butter to the bowl of a stand mixer fitted with a beater attachment. Beat until fluffy and pale. With the motor running, add eggs one at a time, beating until incorporated before adding the next.
Add flour and spices, beat on low until just combined. Add orange zest and soaked fruit mixture and beat until just combined.
In a small bowl mix together orange juice and bicarbonate of soda, add to the cake batter and beat until just incorporated.
Spoon batter into the prepared bundt tin, using a spatula to press mixture into any crevices and flatten the surface.
Bake for 2 ¼ to 2 ½ hours or until the cake springs back when gently pressed in the centre. Allow cake to cool in the tin for an hour then invert onto a baking rack to remove and allow to cool completely.
Date Cookies
- Pre-heat oven to 170°C (150°C fan-forced). Line oven trays with baking paper. Place oats, flour, dates and pepitas in the bowl of a food processor and pulse until coarsely chopped. Remove to a mixing bowl.
- Place butter and honey in a small saucepan and heat until melted. Add to oat mixture with the banana and mix well. Spoon tablespoons of mixture onto prepared trays. Bake for 20 minutes or until just golden. Remove to a cooling rack to cool completely.
Almond Sultana Florentines
Preheat oven to 160°C.
- Combine butter and condensed milk in a small bowl.
- Mix together almonds, coconut, cherries and sultanas until evenly distributed and pour over butter mixture and quickly mix with a wooden spoon until mixture comes together.
- Place tablespoons of the mixture onto baking paper lined oven trays, flattening and shaping into 3cm rounds, allow at least 3cm between biscuits for spreading. Bake for 10 minutes. Allow to cool on trays and transfer to wire racks. (If baking in a slice pan, press mixture to approximately 1cm thick and bake for 15 minutes and allow to cool. Top with melted chocolate and leave to set. Slice to serve.)
- When cool spread the base of each biscuit with a teaspoon of chocolate and leave to set. Can be stored in an airtight container for up to 2 months.
Tip: Use damp fingers to shape and flatten biscuits.
