Frozen Mincemeat Cream Tarts
Contributed by Diane S.
Source: Rose Murray's Canadian Christmas Cooking
250 ml heavy cream (1 cup)
250 ml sour cream (1 cup)
50 ml dark run (1/4 cup)
250 ml mincemeat (1 cup)
24 baked 5 cm (2') tart shells or smaller ones
Whip the cream until stiff. Fold in the sour cream and dark rum. Fold in
the mincemeat. Spoon into tart shells and freeze 3-4 hours, or until
firm. Remove from the freezer 15 minites before serving. Top each tart
with a dab of whipped cream. Yields 2 dozen tarts.
September 98 Recipes