Fruit Mince Tart With White Chocolate Cream - cooking recipe

Ingredients

5 tbsp cold unsalted butter, coarsely chopped
1 cup flour
1/2 cup powdered sugar
1 None egg yolk
1 tsp vanilla extract
2 oz white chocolate
2 tsp unsweetened cocoa powder
None None FOR THE WHITE CHOCOLATE CREAM
2 tsp unflavored gelatin
3 None eggs, separated
1/4 cup sugar
6 oz white chocolate, melted and cooled
1 1/4 cups heavy cream, whipped
None None FOR THE FRUIT MINCE
1 jar (15 oz) mincemeat
1/2 cup dried cranberries
1 medium Granny Smith apple, coarsely grated
1 tbsp brandy
1 tsp finely grated lemon peel

Preparation

Process butter, flour and powdered sugar until crumbly. Add egg yolk, vanilla extract and 1 tbsp ice-cold water; process until ingredients come together. Wrap in plastic wrap; refrigerate 30 mins.
Meanwhile, for the white chocolate cream, sprinkle gelatin over 2 tbsp boiling water in small bowl. Stir until gelatin dissolves; cool 5 mins. In a large bowl, whisk egg yolks and sugar. Fold in cooled melted chocolate and gelatin mixture. In a small bowl, beat two of the egg whites with electric mixer until soft peaks form (reserve remaining egg white for another use). Fold egg white into chocolate mixture, in two batches. Fold in whipped cream. Cover; refrigerate 30 mins.
Roll pastry between sheets of parchment paper until large enough to line 14 x 5-inch rectangular tart pan with removable bottom. Lift pastry into pan and press into bottom and sides. Trim excess pastry. Prick bottom with a fork. Cover; refrigerate 20 mins.
Preheat the oven to 400\u00b0F. Place tart pan on baking pan. Line pastry with parchment paper and fill with dried beans or rice. Bake for 15 mins; remove paper and beans. Bake for 15 mins or until pastry is browned. Cool.
For the fruit mince, combine all ingredients in a medium bowl. Spread fruit mince into tart crust. Top with white chocolate cream.
Refrigerate 1 hour or overnight. Using a vegetable peeler, shave chocolate over cream. Dust with sifted cocoa powder.