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–+ servings

Vegan mincemeat lattice tart

A super tasty dessert full of Christmas flavours made with whole-food plant-based pastry. Also a great way of using up leftover mincemeat in the New Year! Can be made gluten free and nut free.
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Servings: 8 slices
Course: Dessert
Calories:
Ingredients Equipment Method Notes

Ingredients
  

For the pastry
  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 100 grams oats gluten free if necessary
  • 100 grams mixed nuts or sunflower seeds if nut free
  • pinch salt
  • 2 tbsp dark brown sugar like coconut sugar
  • 2 tbsp water
Other ingredients
  • 200 grams mincemeat **
  • 1 tbsp soya milk
  • 1 tbsp demerara or golden castor sugar optional

Equipment

  • 20cm wide loose bottomed cake or tart tin
  • Rolling pin
  • non-stick baking paper
  • baking beans

Method
 

Make the pastry
  1. Mix the ground flaxseed and water together in a small bowl and leave to thicken.
  2. Pop the oats into the blender jug and blitz for a few seconds to form a flour. Tip into a bowl then add the nuts (or seeds) to the blender jug and blitz again to form a powder.
  3. Add the ground nuts to the oats along with the salt and sugar. Mix well to combine.
  4. Pour the flaxseed 'egg' into the dry ingredients along with the 2 extra tablespoons of water. Stir the wet ingredients into the dry with a spoon, then when everything starts sticking, use your fingers to bring together into a ball.
  5. Wrap the pastry in some clingfilm and chill in the fridge for 20 minutes or so.
Make the tart
  1. Pre-heat the oven to 170ºC. Remove the pastry from the fridge.
  2. Tear off two pieces of non-stick baking paper. Tear off 1/4 pastry and put to one side.
  3. Place one sheet of non-stick baking paper on the work top and pop the dough in the middle. Flatten slightly with the palm of your hand and place the other sheet of baking paper over the top. Roll out with the rolling pin to about 0.5cm thick and big enough to cover the base and the sides of the tin.
  4. Remove the top piece of baking paper. Carefully pick up the pastry on the bottom piece of baking paper and turn it upside down over the tin. Press into the base and sides of the tin, peeling off the paper as you go. If any bit break, pinch together and trim any excess.
  5. Prick the base of the pastry with a fork a few times then cover with one of the sheets of baking paper. Pour in the baking beans and bake in the oven for 10-12 minutes until it starts to firm up.
  6. Whilst the pastry case is baking, roll the remaining pastry out into a long strip and cut into 4 strips approx 2 cm wide.
  7. Remove the baking beans and paper from the pastry case. Fill the case with a generous amount of mincemeat. Carefully peel the strips of pastry off the baking paper and place over the top of the mincemeat vertically, then horizontally over the top to create a lattice.
  8. Brush the pastry with soya milk and sprinkle the extra sugar over the top (if using).
  9. Place back in the oven for 20 minutes or until the pastry is lightly browned.
  10. Remove from the oven and leave to cool slightly before serving hot. Alternatively leave to cool completely.

Notes

Please note the pastry amounts is just enough for a 20cm tin. If your tin is slightly bigger (many tins are 22 or 24cm wide) then please increase the ingredients by a quarter eg: 125g oats, 125g nuts etc.
** If using shop bought mincemeat, please check the ingredients to check fat levels (see comments in blog above). For a tasty, low fat home-made mincemeat please go to this recipe.

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