I had a package of mincemeat left over from the holidays and remembered this recipe that I had developed in 1986 for a magazine contest. It didn’t win, but it’s a delicious little tart.
I used a portion of mincemeat that I made from this condensed package (mixed with water) that makes 1-¾ cups. I used one cup for this recipe.
Mincemeat made from his package is comparable in taste and consistency to the prepared mincemeat in jars.
MINCE-NUT TARTS AU CHOCOLAT
- 3 Tblsp.condensed milk
- ¼ cup + 2 Tblsp. chocolate chips
- 1 cup prepared mincemeat
- ¼ cup coarsely chopped pecans
- 6 pastry tart shells (3-½ in. diameter (across top) x ¾ in. deep
Preheat oven to 375 degrees F
In small saucepan combine condensed milk and chocolate chips. Cook over low heat, stirring constantly, until chips are melted.
Spread chocolate mixture over bottom surface of tart shells (about 2 Tblsp. per pan).
Divide mincemeat among pans and spread over chocolate mixture.
Sprinkle the top of each tart with chopped pecans.
Bake at 375 degrees F approximately 20 minutes until crust and walnuts are golden brown.
Let cool in pans on a wire rack.
6 servings
