- 450g flour
- 250g butter
- 150g sugar
- 52g egg
- 25ml water
Tropical fruit filling
- 435g brown sugar
- 58ml orange juice
- 174g mango, diced
- 130g banana, diced
- 420g pineapple, diced
- 2.5g gingerbread spice
- 116g dried apricots
- 58g candied orange peel or dried orange peel
- 14g vinegar
- 35g sultanas
For the shortbread, combine sifted flour and butter to form a crumb. It is important that you do not over mix at this stage.
Combine sugar, water and egg and add to the crumb mixture combine until smooth dough is formed without excessive mixing.
Allow to rest in the fridge and roll out once the dough has firmed up again.
For the filling, dice the fresh and dried fruit to approximately 8mm.
Melt brown sugar in a pan with the orange juice and add in the diced mango and pineapple. Then add in the gingerbread spice.
Cook on a high flame and add banana and the dried fruits.
Add the vinegar and reduce until you achieve a chutney consistency.
Place the prepared chutney into a bowl and cover with plastic wrap and allow to cool.
To assemble, roll the prepared shortbread pastry to a thickness of 3mm and cut 30 x 80mm discs for the base.
Line individual tart moulds 60mm in diameter and height 23mm, with the pastry and fill with the cooled fruit mince.
Roll the remaining pastry to 3mm thickness and cut tops for the tart with a 60mm round cutter.
Place the cut pastry disc directly on top of the fruit mince and press the edges to remove the excess pastry.
With a small knife puncture a small hole in the top of the pastry.
Roll additional pastry or keep your offcuts flat and roll out to a 2mm thickness, and with a holly cutter cut three holly leaves per tart. Using a brush place a small amount of water on top of the tart to adhere each holly leaf.
Create three small holly berries per tart with the left over pastry and place in the middle of the tart.
Bake at 200°C for approximately 8 minutes.
Remove from the mould while they are still warm. Store in an airtight container at room temperature.