-
Make the pie crust by beating the dairy free spread and icing sugar together for about two minutes, until light and fluffy
-
Add the egg and mix until fully combined
-
Add the flour and mix to combine
-
Place the dough in cling film and chill in the fridge for an hour or in the freezer for 10 minutes if you are short for time
-
Dust a work surface or board with a sprinkle of icing sugar
-
Preheat the oven to 180oC and line two baking sheets with either tinfoil or baking parchment
-
Roll out the dough until about 3-5mm thick
-
Grease a 6” pie tin and line with the shortbread dough
-
Bake in the oven for 15 minutes
-
Remove from the oven and allow to cool slightly
-
Add in the Christmas mincemeat
-
Beat the egg whites in bowl until they form stiff peaks
-
Gradually beat in the caster sugar and mixed spice until you have a thick glossy meringue
-
Spread on top of the tart
-
Return to the oven and bake for 15 minutes or until the meringue starts to turn golden
-
Cut into slices and serve warm