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