Mince pie shortbread tart with vanilla cream recipe | Sainsbury`s Magazine
This giant mince pie tart, with its crunchy shortbread topping and extra juicy filling, is perfect for sharing.
Ingredients
- 2 x 411g jars mincemeat
- 200g small seedless red grapes
- 225g plain flour, sifted, plus extra for dusting
- 2 tbsp icing sugar
- 125g cold butter, diced, plus extra for greasing
- 1 large egg yolk
- 125g soft butter
- 50g caster sugar
- 175g plain flour, plus extra for dusting
- a little preserving or granulated sugar, to sprinkle
- 1 x 300ml carton whipping cream, chilled
- 1 tbsp icing sugar, plus extra for dusting
- a few drops of vanilla extract
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