Mincemeat Flan with Orange Chantilly

A festive Christmas flan using leftover mincemeat, topped with a zesty orange liqueur whipped cream.

Vegetarian Dessert Christmas Pastry Mincemeat

Estimated Nutrition

Calories

1206.3

kcal / serving

4825.2 kcal total

Carbs

145.6g

per serving

582.4 g total

Fat

64.7g

per serving

258.8 g total

Protein

10.6g

per serving

42.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

Plus extra for sprinkling

400

Jar Luxury Mincemeat

tsp

Caster Sugar

Dairy

125

Butter

Cuked

piece

Egg

Free-range, separated

150

Double Cream

Fruits

piece

Orange

Finely grated zest only

GrainsCereals

250

Plain Flour

Liquids

tbsp

Water

Cold

tbsp

Orange Liqueur

Such as Cointreau or Grand Marnier

NutsSeeds

pinch

Salt

OilsFats

Lard

Cubed

Method

Preheat the oven to 190°C.

Pulse flour, salt, sugar, butter, and lard in a food processor.

Add egg yolk and cold water to blend into a stiff dough.

Line a 23cm flan tin with three-quarters of the rolled pastry and fill with mincemeat.

Top with a pastry ring featuring a 7.5cm center hole and seal the edges.

Cover the center hole with foil and bake for 35 to 40 minutes.

Brush with beaten egg white and sprinkle with sugar five minutes before the end of baking.

Whip cream with liqueur, sugar, and zest to serve in the center of the warm flan.