Christmas Fruit Mince Tarts

A fresh and wholesome take on the traditional Christmas fruit mince tart, using Braeburn apples and fresh orange juice in place of excess sugar to create a fresher, lighter and even more delicious tart – whilst still holding the very essence of Christmas with its traditional flavours, scents and spices.

There are 2 options for preparing the pastry – baking or unbaking – both work really well, but if you have a dehydrator, go for the unbaked version.

The fruit mince is so delicious on its own. Leftovers can be used to make a compote for pancakes and puddings, or generously dolloped on-top of coconut ice cream or porridge!

Make time: 60 mins

Soak time: 2−4 hours

Dehydrating time: 12 hours

Setting time: 2 hours

Makes: 10−12 mini tarts

Equipment required: blender or food processor, dehydrator (optional), mini muffin tin, medium size cookie cutter (6cm diameter)


Fruit Mince

1½ Braeburn apples, diced into 5mm cubed pieces

⅓ cup dried apple, diced

1 tbsp sultanas

2 tbsp currants

4 dried figs (stems removed), diced into 5mm pieces

1 lemon, zest and juice

2 oranges, zest and juice 

2 tbsp ginger juice

1 tbsp chia seeds

1 tsp cinnamon

2 pinches clove powder

¼ tsp allspice powder

1 tsp vanilla extract

pinch sea salt

optional − 1 tbsp rum

Almond Oat Pastry

1½ cups dried activated almonds, ground into a fine flour in your blender or food processor (you could use organic almond flour instead)

2 cups gluten-free rolled oats, ground into a fine flour in your blender or food processor (make a little extra for rolling out the pastry)

2 tbsp coconut sugar

1 tbsp finely ground flaxseed meal

2 pinches nutmeg

2 pinches sea salt

⅓ cup almond, cashew or macadamia nut butter

⅓ cup organic maple syrup or coconut nectar

3½ tbsp filtered water

White Chocolate Miso Cream

1 cup cashews (soaked for 2−4 hours)

¼ cup almond or coconut milk

3 tbsp lemon juice

¼ tsp vanilla extract

½ tsp white miso

¼ cup sweetener (light raw agave, raw honey or coconut nectar)

3 tbsp melted cacao butter


Place all the fruit mince ingredients in a bowl and mix until well combined (it’s important to mix well so the chia seeds don’t clump together). Ideally you would leave the mixture in the fridge overnight before using, allowing all of the spices and flavours to develop. But if you are making everything at once, place it in the fridge for at least 30 minutes or more before using, allowing the chia seeds to absorb any excess liquid.

While the fruit mince is sitting, make the almond oat pastry. Place all the dry almond oat pastry ingredients in a bowl, and mix well.

Rub the nut butter and maple syrup or coconut nectar into the dry ingredients, using your fingertips to ensure everything is evenly distributed. Slowly add the water, 1 tablespoon at a time, continuing to mix well until the mixture comes together and can easily be shaped into a large ball.

Place in the refrigerator for around 20 minutes.

Dust a flat workspace with the additional oat flour and roll the pastry out to around 3-4mm thick. Using your cookie cutter or a circular lid, cut 6cm circles out of the pastry.

Grease the muffin tin with a little coconut oil, and press each pastry circle into the bottom of the muffin tin. Using a sharp knife, cut off any overhanging pastry, ensuring that the pastry matches the height of the muffin tin holes. Place in the freezer for 20 minutes.

If you’re un-baking (making a dehydrated version)

Take a knife and loosen around the top of the frozen tart shell until they can easily be removed. Remove from the tin, and place on a mesh dehydrator sheet. Dehydrate at 46°C for 12 hours, allowing to cool before using. These tart shells will keep in a well-sealed container in the fridge for several weeks.

Fill the tart shells with mince and top with a little white chocolate miso cream, coconut yoghurt or coconut ice-cream.

If you’re baking 

Preheat the oven to 150°C and bake for 8 minutes. Remove from the oven and allow to cool. Remove the shells from the muffin tin, using a knife to loosen any parts that may be sticking.

Fill the tart shells with mince and top with a little white chocolate miso cream, coconut yoghurt or coconut ice-cream.

* you could also make little stars out of the pastry to place on top of your mince tarts.

* If your tart shells stick, you may need to line with plastic wrap for the dehydrated version or baking paper for your cooked ones. We had no troubles with it while creating the recipe but it will depend on the muffin tin you use to make them.

White Chocolate Miso Cream

Drain the soaked cashews and rinse thoroughly. Place all the white chocolate miso cream ingredients except the cacao butter in a high speed blender, and blend until very smooth − being careful not to let it heat up.

Slowly pour in the melted cacao butter, with the blender going, until completely combined into the mixture. Allow to set firm in the refrigerator or freezer before using.