Laura's Naturally Sweet Blog

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Luxury Shortbread Mince Tart


Mincemeat is undoubtedly one of my favourite foods on the planet - the perfect blend of sweet and spicy, rich and fruity.


Luxury Shortbread Mince Tart

Although, at this point, I must confess that I am not a huge fan of pastry. It has always seemed to me that the only purpose for pastry is to hold the pie, tart, slice in place.

Luxury Shortbread Mince Tart

As a child I would try and forgo this part whenever I could. As an adult I like to think about what can be used to hold the pie/tart/slice in place instead!

Luxury Shortbread Mince Tart

In the weeks running up to Christmas I like to make a batch of mincemeat – which usually involves getting an array of my favourite dried fruit and using this recipe – Homemade Christmas Mincemeat.

Luxury Shortbread Mince Tart

It makes a wonderful Christmas present plus it lasts so well that I usually like to make enough that I can store some for when I get a mincemeat craving later in the year – yes I confess that this can even happen in July. This recipe is so awesome that, stored in an airtight Kilner jar, it will still be good.

Luxury Shortbread Mince Tart

So, there I am with 6 jars of mincemeat in the fridge deciding what to make this year when I stumbled across my shortbread recipe. Everybody knows all coconut shortbread makes the best mince pie – so why not a mince tart?

Luxury Shortbread Mince Tart

After all shortbread is so light, flaky and delicious that it seemed to me to be the perfect accompaniment – so of course I had to give it a go. I sure wasn’t sorry once I had tried it!

Luxury Shortbread Mince Tart

Some of grace’s coconut milk makes the perfect replacement for single cream just lifting it that little bit more.

Luxury Shortbread Mince Tart

I’m sure this will be a regular at our table for many Christmases to come! Hope you enjoy!!! :D


Luxury Shortbread Mince Tart

Prep Time: 15 mins             Bake Time: 16 mins          Set Time: 30 mins                              

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Serves: 10-12    


Base and Topping:

½ Cup Coconut Oil - melted

½ Cup Powdered Coconut Sugar

2/3 Cup Almond Flour

½ Cup Arrowroot Powder

½ Cup Rice Flour

1½ tsps. Powdered Vanilla

Pinch of Himalayan Salt



1½ Cups Mincemeat


1) Cream together coconut sugar and coconut oil. Gradually fold in the almond flour, arrowroot powder, rice flour, powdered vanilla and Himalayan salt.


2) Press about ¾ of the mix into the base of a lined 8 inch round tart tin making sure to come up the sides about 1½ inches. Place in the fridge for 30 mins. Place the remaining ¼ in the fridge in a bowl to set.


3) Preheat the oven to 160˚C


4) After 30 mins remove the base from the fridge and bake in the oven for 8 mins until a light golden brown. Remove from the oven and set on one side to cool.


5) Spoon the mincemeat into the base and crumble the remaining shortbread mix over the top. Place back in the oven for another 8 mins.


6) Remove from the oven – serve hot or cold. :)

Luxury Shortbread Mince Tart