240 grams flour 1⁄2 teaspoon salt 4 tablespoons icing sugar 200 grams butter, diced
1 egg yolk plus iced water to make 60 mls
Viennese Biscuit Topping
150 grams butter at room temperature
150 grams cream cheese at room temperature
1⁄2 teaspoon vanilla extract 3 tablespoons icing sugar 11⁄2 cups flour pinch of salt
24 hole x 6 cm tart tins, lightly greased
5 tablespoons sour cream
500 grams of homemade or good quality mince
Pastry: Place the flour, salt and icing sugar in a food processor and pulse to blend. Add the butter and process to fine crumbs. Add the yolk and water and pulse until the pastry just starts to come together. Add a little more water if the mixture is too dry. Tip onto the bench and gently bring together to form a disc. Wrap and chill until ready to use.
Viennese Topping: Cream the butter, cream cheese, vanilla extract and the icing sugar until light and fluffy. It is important that the butter and cream cheese are very soft but not melted before beating, otherwise the mixture is too firm to pipe. Add the flour and salt and gently bring together. Do not refrigerate before using.
To assemble and bake: Roll out the pastry on a lightly floured board to a 3 mm thickness. Use an 8 cm pastry cutter to cut out 24 rounds and line the tins. Refrigerator or freeze until firm.
Preheat the oven to 180°C.
Just before using, mix the sour cream into the mincemeat. Fill each tart with 1 tablespoon of mincemeat.
Fill a piping bag fitted with a 1 cm star nozzle with the Viennese mixture.
Pipe a circle of biscuit topping on top of each tart, leaving a hole in the centre.
Place in the oven and bake for 20 minutes or until golden on top and the pastry base is cooked through. Remove from the oven and sit in the tins for 15 minutes before carefully lifting out and cooling on a wire rack.
Dust with icing sugar just before serving. The tarts will keep in an airtight container for 3 days. Makes 24 x 6 cm tarts