I am always looking for ways to use up leftovers. Due to the excessive amount of Christmas cakes I have been making for my cookery lessons I have ended up with coupe of half eaten fruit cakes. One is last year’s vintage and one that was made just a few weeks ago.
Both cakes are utterly delicious but in very different ways. The mature cake is rich, dark and heavily Brandy laden after months of ripening beautifully in a dark toy cupboard. The most recent cake is fragrantly fruity and plump with Sherry with the added crunch of dried figs.
Having also taught a class how to make mince pies recently, I also happened to have some leftover pastry sitting in the fridge and that is how this recipe came to me one evening. Think mince pie made with Christmas cake and not mincemeat and filled with a classic egg and cream mixture and a touch of sugar. These are my Christmas Cake Tarts.
The result was something that resembles a cross between a bread and butter pudding and a custard tart. I did top them with nutmeg, my favourite spice of the moment, hence the reminder of those bright yellow, brown speckled treats from the baker’s shop of the 70s.
If you happen to have any leftover Christmas cake or indeed Christmas pudding then this could provide you with the perfect way to use up them up. They are even better served with whipped Brandy cream or Brandy custard. They also freeze very well too.
Christmas Cake Tarts
- For the pastry 🙂
- 120 g Plain flour
- 60 g Unsalted butter
- 3 tbsp Cold water
- For the tarts 🙂
- 100 g Christmas cake or pudding crumbled
- 150 ml Double cream
- 2 Eggs whisked
- 1 tbsp Caster sugar
- Nutmeg for topping
- For the pastry 🙂
Place the flour and butter into a bowl and using your fingertips mix together until you achieve fine breadcrumbs,
- Add in 2tbsp cold water and bring the mixture together until it forms a ball of dough. You may need to add up to 4tbsp of water, adding it bit by bit to prevent the dough becoming too wet,
Once the pastry has come together, wrap it in cling film and leave it to rest in the fridge for at least half an hour before rolling it out.
- For the Christmas Cake Tarts 🙂
Pre heat the oven to 180 degrees,
Butter a 12 hole bun/muffin tin,
Roll out the pastry and using a cutter, cut out circles of pastry large enough to fit snugly into the bun/muffin tins,
Press the circles of pastry firmly into the bun/muffin tin making sure it comes fully up the sides so that the egg mixture will remain in the part cases and not escape,
Add the crumbled Christmas cake into the pastry shells,
Whisk the eggs together with the cream and sugar in a jug and then pour the mixture equally over the 12 tarts,
Top with a sprinkling of nutmeg,
Bake in the oven for 20 minutes,
Serve with plenty of cream or custard, preferably laced with Brandy.