Chocolate, Pecan and whiskey Mince pies

Chocolate, Pecan and whiskey Mince pies

 

15 x mini tarts
Created by Beverley Dunkley
– Head of CHOCOLATE ACADEMY™ centre United Kingdom & Julie Sharp - Technical and development Chef - CHOCOLATE ACADEMY™ centre United Kingdom

 

 
115 g chopped pecans
350 g finley chopped Bramley apples
200 g raisins
115 g dried apricots
75 g stoned dates
150 g sultanas
5 g freshly grated nutmeg
5 g ground cinnamon
Pinch of allspice
175 g suet
115 g dark soft brown sugar
2 orange zest and juice
1 lemon zest and juice
300 ml whiskey
75 g dark chocolate chunks 
Stir together the ingredients in a non metallic bowl.
Cover and leave for 24 hrs stirring occasionally.
Place the mincemeat tightly into clean dry jars pressing down on the mixture to expel any air. Seal and cover.
It is best to leave it for 6-8 weeks to mature.