Fruit mince pies are one of my favourite treats at Christmas but they are often filled with sugar, gluten and dairy (which doesn't agree with everyone). This is my version made with a fermented fruit mince, and a raw shortbread pastry. They are gluten free, dairy free and free of refined sugar. They are quite simple to make and don't require any cooking or heating but you do have to allow 1-2 days for the fruit mince to ferment.
Once they are assembled you wouldn't even know you are eating something fermented and I guarantee the whole family will love them.
The recipe for the pastry was adapted from Ames Starr from Raw and Peace who makes the most amazing raw desserts.
Ingredients
FRUIT MINCE
1 cup dried dates
1 1/2 cups mixed dried fruit (sultanas, figs, prunes, apricots etc.)
2 pears or apples, roughly chopped
3 tablespoons probiotic drink (kombucha, water kefir, ginger bug or whey)
Juice and zest of one orange
1 teaspoon cinnamon
1/2 teaspoon ginger powder or grated fresh ginger
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
optional - 1/4 teaspoon cardamon, cloves and star anise
PASTRY (Makes 16)
1 1/2 cups cashews ground into a fine meal
1/4 coconut oil
1 tsp vanilla extract
1 tablespoon honey (optional)
pinch salt
3/4 cup coconut flour
Instructions
FRUIT MINCE
To make the fruit mince place all ingredients in a food processor or blender and blend until it forms a paste. Adjust the blending time to the texture you prefer.
Pack firmly into a wide mouth mason jar, place on the lid and leave to ferment at room temperature out of direct sunlight for 1-2 days or until bubbles appear.
Once bubbles appear place in the fridge until you are ready to make the pastry.
PASTRY
Lightly grease some silicon moulds/tart cases and put aside.
Mix ground cashews, coconut oil, vanilla and salt in a large mixing bowl.
Stir in coconut flour and knead with your hands until it comes together into a dough.
Place one tablespoon at a time of the dough into your moulds and push out with your fingers to form a tart shape leaving enough space in the centre to put your fruit mince.
Place tart shells in the freezer for a few hours or until hard and set.
ASSEMBLING
Pop the tart shells out of the silicon mould and place on a plate.
Spoon fruit mince into the centre of the tart shells.
Sprinkle with orange zest, dried cranberries/goji berries or toppings of your choice.
Place in the fridge until ready to serve!
NOTES
The pastry recipe will make enough for 16 small tarts and the fruit mince will make enough for 2-3 batches depending on how much fruit mince you fill the tarts with.
With your left over fruit mince either make another batch of pastry, eat it straight or dollop onto breakfasts, pancakes or muffins. It should keep for a few weeks in the fridge.