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Frosty forest cake
Frosty forest cake
A star rating of 4.7 out of 5.3 ratings

You can make this Christmas cake right at the last minute. The decorating makes a fun holiday project for the kids

Nutrition: per pie (for 16)

  • kcal169
  • fat11g
  • saturates3g
  • carbs16g
  • sugars7g
  • fibre0g
  • protein4g
  • salt0.22g
    low
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Method

  • step 1

    Heat oven to 220C/fan 200C/gas 7. Stir the custard and almonds together. Unroll the pastry, then cut out circles using a 7cm plain round cutter. Gather up the pastry trimmings, re-roll, then cut out more circles – you should get 16-18. Use to line a couple of bun tins.

  • step 2

    Spoon a heaped tsp of the custard mix into each tart case, then top with a scant tsp of mincemeat. Scatter over some flaked almonds, then bake for about 10 mins until puffy and golden. Cool briefly in the tin, then dust with icing sugar and serve slightly warm.

Recipe from Good Food magazine, December 2008

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Comments, questions and tips (30)

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Overall rating

A star rating of 4.6 out of 5.22 ratings

shelley11

question

Hi

Can I make this into a large flan, say 22cm, rather tan individual ones? if so would I need to amend any quantities?

Romy Cope

question

Hello! Are these mince pies ok to freeze?? Recipe looks scrumptious! Xx

teresahall

I took on board what others were saying about the filling being messy. I used shortcrust pastry and made a thick custard with custard powder and let it go cold. Worked perfectly and the filling never mood. Lovely recipe

teresahall

moved not mood 😀

Aimee_E

A star rating of 5 out of 5.

Made these last year as well as the almond topped ones from other recipe. Really nice to have the addition of custard making them moist but not soggy.

maryyoung

question

Could these be 'assembled' the day before then popped into the oven to bake in the morning (for a coffee morning, as won't have the time in the morning to assemble them)?

goodfoodteam avatar
goodfoodteam

Hi maryyoung most mince pies can be assembled the day before baking but as these contain custard this may cause the pastry to go a little soggy overnight, best thing to do is line the tins with pastry the day before and refridgerate. Next day fill with the custard and mincemeat etc before baking. 

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