The Ultimate Vegan Starry Mince Pie Tart: A Festive Christmas Centrepiece
This Starry Mince Pie Tart offers a delightful and attractive twist on traditional mince pies. It features a perfectly crisp shortcrust pastry, generously filled with luscious vegan-friendly mincemeat, and beautifully crowned with aromatic cinnamon shortbread stars. Designed to be a show-stopping festive centrepiece, this tart is not only a treat for the taste buds but also a feast for the eyes, ideal for your Christmas celebrations!
As the festive season approaches, the comforting aroma of mince pies fills the air, marking the start of cherished holiday traditions. While store-bought mince pies are convenient, there’s an undeniable magic in a homemade version, especially when paired with a rich, fragrant mincemeat made from scratch. This year, why not elevate your Christmas baking with a show-stopping dessert that promises to impress? Introducing the Starry Mince Pie Tart – a beautifully reimagined classic that’s entirely vegan-friendly.
This magnificent tart takes the beloved flavours of individual mince pies and transforms them into one grand, shareable centrepiece. Imagine a golden, flaky shortcrust pastry base, brimming with sweet, spiced mincemeat, and topped with an enchanting display of delicate cinnamon shortbread stars. It’s a dessert that not only tastes incredible but also adds a touch of whimsical elegance to your holiday table. Perfect for serving a crowd, this tart can be easily sliced and enjoyed with a dollop of vanilla cream, a scoop of your favourite vegan ice cream, or a generous pour of warm custard.
Why This Vegan Starry Mince Pie Tart is a Must-Make This Christmas
Beyond its stunning appearance, this Starry Mince Pie Tart offers several compelling reasons to earn a spot on your festive menu. It’s a delightful conversation starter, a comforting indulgence, and a testament to the fact that vegan baking can be just as, if not more, decadent than traditional options.
- A Festive Visual Masterpiece: The scattered cinnamon shortbread stars create a truly enchanting, snow-dusted effect, making it an ideal visual centrepiece for any Christmas gathering. It’s far more impactful than a tray of individual pies.
- Effortlessly Shareable: Instead of fumbling with individual pies, this large tart offers easy slicing and serving, perfect for family dinners or festive parties.
- Rich, Homemade Flavours: While quality store-bought mincemeat can be used, crafting your own allows you to infuse it with your preferred blend of spices and spirits, resulting in an unparalleled depth of flavour. Our recipe provides the guidance to achieve this.
- Perfectly Vegan-Friendly: Made with dairy-free margarine and vegetable suet (in the mincemeat), this tart is a delicious option for those following a vegan diet, ensuring everyone can enjoy a classic Christmas treat without compromise. It also makes a wonderful alternative for those with dairy allergies.
- Customizable Experience: From the choice of alcohol in your mincemeat to the size and shape of your shortbread stars, there’s plenty of room to personalize this recipe to your taste.
Crafting Your Components: Vegan Mincemeat, Pastry & Shortbread
The beauty of this tart lies in its three core components: the rich mincemeat, the crisp shortcrust pastry, and the delicate cinnamon shortbread stars. Each element plays a crucial role in creating the perfect balance of textures and flavours that define this festive dessert.
The Heart of the Tart: Vegan Mincemeat
The mincemeat forms the soul of this tart. Our recipe for homemade mincemeat is incredibly simple to follow and yields a far superior flavour compared to many commercial varieties. It’s a vibrant blend of dried fruits like currants, raisins, sultanas, and cranberries, enriched with candied mixed peel, dairy-free margarine, and light brown sugar. Grated Bramley apple adds a lovely tartness and moisture, while a medley of mixed spice, cinnamon, ginger, and cloves brings that quintessential Christmas warmth. Fresh orange zest and juice brighten the whole mixture.
For a truly traditional flavour, a generous splash of your favourite alcohol – rum, brandy, or port – is stirred in after cooling, allowing the flavours to meld beautifully. Homemade mincemeat can be prepared well in advance, even up to six months, and stored in sterilized jars, making it an excellent make-ahead component for stress-free holiday baking. If you opt for store-bought mincemeat, remember to check the labels carefully to ensure it’s vegan-friendly, as traditional mincemeat often contains beef suet or butter. Many modern varieties use vegetable suet, but always double-check. You’ll need approximately two 411g jars for this recipe.
The Foundation: Perfect Vegan Shortcrust Pastry
A good shortcrust pastry is the backbone of any tart, and a vegan version is surprisingly easy to achieve. The key here is using cold dairy-free block margarine (not the spreadable kind) to ensure a flaky, tender crust. The margarine is quickly processed with plain flour, icing sugar, and a pinch of salt until it resembles fine breadcrumbs. A few drops of ice-cold water are then added just until the dough comes together. Overworking the dough will result in a tough pastry, so handle it minimally. Chilling the dough for 30 minutes is crucial for easier rolling and to prevent shrinkage during baking.
A note on coconut oil: While coconut oil can be used as an alternative to dairy-free margarine for the pastry, be mindful of its texture. If using coconut oil, do not chill the pastry dough before rolling it out, as it will become too hard and brittle to work with. Instead, roll it immediately after mixing.
The Garnish: Cinnamon Shortbread Stars
These delightful cinnamon shortbread stars aren’t just for decoration; they add an extra layer of texture and flavour to the tart. Made with softened dairy-free margarine, caster sugar, flour, salt, and a generous hint of ground cinnamon, this shortbread dough is simple to prepare. The mixture is creamed until light and fluffy before dry ingredients are added. If the dough seems too dry, a tiny splash of dairy-free milk can help it come together. After a brief chill, the dough is rolled out and cut into a variety of star shapes, which are then baked until golden and crisp. These stars make the tart visually stunning and provide a wonderful buttery, spiced crunch with every bite.
Step-by-Step Guide to Making Your Starry Mince Pie Tart
(For precise measurements and full detailed instructions, please refer to the comprehensive recipe card provided below.)
*For optimal results in baking, meticulous adherence to the recipe is paramount. I strongly advocate for the use of gram measurements with a digital scale over cup conversions, as cup measurements often lack the accuracy required for consistent baking success. Using gram measurements will help ensure the best possible outcome for your tart.*
1. Prepare the Vegan Mincemeat
Begin by combining all the mincemeat ingredients (currants, raisins, sultanas, dried cranberries, candied mixed peel, dairy-free margarine, brown sugar, chopped almonds, grated Bramley apple, mixed spices, orange zest, and juice) in a large saucepan. Heat this mixture gently over low heat, stirring continuously until the margarine has fully melted. Once melted, allow the mixture to simmer very gently for approximately 10 minutes, stirring occasionally to prevent sticking and ensure even cooking. This slow simmer allows the flavours to meld and deepen beautifully. Remove the pan from the heat and let the mincemeat cool until it’s just warm to the touch. At this point, stir in your chosen alcohol – rum, brandy, or port work best, adding a wonderful festive kick. Once completely cool, cover the mincemeat and refrigerate it until you’re ready to assemble the tart. For longer storage, you can spoon the cooled mincemeat into sterilized jars, seal them tightly, and store for up to six months in a cool, dark place.
2. Create the Vegan Shortcrust Pastry
For the pastry, combine the plain flour, icing sugar, salt, and cold dairy-free block margarine (cut into cubes) in a food processor. Pulse the mixture for about a minute or until it achieves a texture resembling fine breadcrumbs. This ensures the margarine is well distributed without overworking the flour. Gradually add a few drops of ice-cold water (or vodka for an even flakier crust) to the mixture, pulsing briefly after each addition, until the pastry just comes together into a cohesive ball. Be careful not to add too much water; the dough should not be sticky. Transfer the dough onto a lightly floured surface and gently bring it together with your hands to form a smooth ball, then flatten it into a disc. Wrap the disc tightly in clingfilm and chill it in the refrigerator for a minimum of 30 minutes. This chilling period is essential for the pastry to firm up, making it much easier to roll out and preventing it from becoming tough.
3. Prepare the Cinnamon Shortbread Stars
To make the delightful shortbread stars, use a hand mixer to cream together the softened dairy-free block margarine and caster sugar in a bowl until the mixture is pale and wonderfully creamy. This aeration creates a light shortbread. Sift in the plain flour, ground cinnamon, and salt, then mix again on a low speed until just combined. If the dough appears too dry and crumbly, you can add a tiny drop of dairy-free milk (e.g., almond or soy milk) to help it come together. Similar to the pastry, gently shape the shortbread dough into a disc, wrap it in clingfilm, and chill it in the refrigerator for about 20 minutes. This ensures the dough is firm enough for clean cuts when making the star shapes.
4. Blind Bake the Pastry Case
Once chilled, roll out the pastry dough on a lightly floured surface. Aim for a size slightly larger than your 20x30cm (8×12 inch) rectangular tart tin to ensure there’s enough overhang. Carefully transfer the rolled pastry into the tin, gently pressing it into the sides and corners. Trim any excessive overhang but leave a slight amount to account for shrinkage. Place the lined tart tin into the freezer for 20 minutes; this quick chill helps prevent the pastry from shrinking further during baking. While the tart chills, preheat your oven to 200°C (400°F/Gas Mark 6) and place a baking tray inside to heat up. Line the pastry case with tin foil, ensuring it covers the edges, then fill it with ceramic baking beans or dried rice. This weight prevents the base from puffing up. Place the tart on the preheated baking tray and blind bake for 20 minutes. After this initial bake, remove the foil and baking beans, and return the tart case to the oven for another 10 minutes until it’s a pale golden colour. Keep a close eye on the edges; if they start to brown too quickly, loosely cover them with strips of tin foil. Once baked, set the pastry case aside to cool slightly in the tin.
5. Cut and Prepare the Shortbread Stars
While your tart case is blind baking, retrieve the chilled cinnamon shortbread dough. Roll it out on a lightly floured surface to an even thickness of about 6mm (¼ inch). Using a selection of star-shaped cutters (smaller stars generally look more delicate and festive), cut out a generous amount of star shapes. Gather and re-roll any pastry scraps to cut out even more stars, ensuring minimal waste. Arrange the cut shortbread stars on one or two baking trays, leaving a slight space between them. For best results and to maintain their shape, place the trays of stars into the freezer for 20 minutes to firm up before baking.
6. Assemble and Bake the Starry Mince Pie Tart
With the pastry case cooled and the stars prepared, it’s time to assemble your masterpiece. Fill the blind-baked tart case with your delicious vegan mincemeat. You may not need all of the mincemeat, depending on how generously you fill it; save any extra for other treats. Artfully arrange a selection of the chilled shortbread stars over the mincemeat filling. For a beautiful golden finish, lightly brush the shortbread stars with a little dairy-free milk and sprinkle them with a touch of granulated sugar. Bake the tart in the preheated oven for approximately 30 minutes, or until the shortbread stars turn a beautiful golden brown. As with blind baking, keep an eye on the edges of the tart, and if they start to brown too quickly, cover them loosely with strips of tin foil. Once baked, remove the tart from the oven and allow it to cool completely in the tin before carefully unmoulding and serving. This cooling period is crucial for the tart to set properly and prevent it from breaking.
7. Bake Remaining Stars and Serve
While your main tart is cooling, place any remaining shortbread stars on a separate baking sheet, spaced slightly apart. Brush them with dairy-free milk and sprinkle with granulated sugar, just as you did with the stars on the tart. Bake these individual stars for about 10 minutes, or until they are golden and crisp. Allow them to cool completely on a wire rack. These extra stars are perfect for garnishing the finished tart, for snacking, or for storing in an airtight container to enjoy later. Serve your exquisite Starry Mince Pie Tart dusted with a final flourish of icing sugar, alongside vegan cream, custard, or ice cream for an unforgettable Christmas dessert experience.
More Vegan Christmas Recipe Inspiration
If you’re looking to expand your repertoire of delicious plant-based holiday treats, these recipes are sure to bring joy and festive cheer to your kitchen:
- Vegan Christmas Cake: A rich, fruity, and traditionally spiced cake that’s surprisingly easy to make vegan.
- Vegan Mulled Wine Brownies: Indulgent chocolate brownies infused with the warm, aromatic flavours of mulled wine.
- Chocolate Gingerbread Cookies: Classic gingerbread with a decadent chocolate twist, perfect for gifting or enjoying with a cup of tea.
- Classic Vegan Mince Pies: If you prefer the traditional individual format, this recipe delivers perfect vegan mince pies.
We love seeing your creations! If you tried this recipe, don’t forget to tag @domestic_gothess on Instagram and use the hashtag #domesticgothess to share your festive bakes with our community!
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Print
Starry Mince Pie Tart (Vegan)
Ingredients
For the Vegan Mincemeat:
- 175 g (1 ¼ cups) currants
- 175 g (1 ¼ cups) raisins
- 175 g (1 ¼ cups) sultanas
- 175 g (1 ¼ cups) dried cranberries
- 100 g (½ + ⅛ cup) candied mixed peel
- 120 g (½ cup) dairy free block margarine or coconut oil
- 220 g (2 ¼ cups) light brown soft sugar
- 50 g (⅓ cup) almonds chopped
- 1 large bramley apple peeled, cored and grated
- 1 ½ tsp mixed spice (or pumpkin spice blend)
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- finely grated zest and juice of 1 large orange
- 200 ml (½ + ⅓ cup) rum, brandy or port
For the Vegan Shortcrust Pastry:
- 240 g (2 cups) plain (all-purpose) flour
- 2 Tbsp icing (powdered) sugar
- ½ tsp salt
- 140 g (5oz) dairy free block margarine (NOT the spreadable kind) or coconut oil* cold, cubed
- a few tablespoons ice water or vodka
For the Cinnamon Shortbread Stars:
- 110 g (⅓ cup + 2Tbsp) dairy free block margarine (NOT the spreadable kind) softened
- 65 g (⅓ cup) caster sugar
- 180 g (1 ½ cups) plain (all-purpose) flour
- ½ tsp ground cinnamon
- ¼ tsp salt
Instructions
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To make the mincemeat, place the currants, raisins, sultanas, dried cranberries, candied mixed peel, margarine, brown sugar, almonds, grated bramley apple, all specified spices, and orange zest and juice into a large pan. Heat gently, stirring constantly until the margarine has fully melted and all ingredients are well combined. Then, reduce the heat to a very gentle simmer and continue stirring occasionally for about 10 minutes to allow the flavors to deepen.
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Remove the pan from the heat and let the mincemeat cool down until it is just warm. Stir in your preferred alcohol (rum, brandy, or port). Once completely cool, cover the mixture and refrigerate until it is needed for assembly. For longer preservation, you can transfer the cooled mincemeat into clean, sterilized jars, seal them, and store for up to six months in a cool, dark place.
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For the pastry, combine the plain flour, icing sugar, salt, and cold, cubed dairy-free block margarine in a food processor. Pulse for about one minute or until the mixture resembles fine breadcrumbs, ensuring the margarine is evenly distributed.
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Gradually add a little ice-cold water (or vodka) to the food processor, pulsing briefly after each addition. Continue adding drops of cold water if necessary, until the pastry just comes together to form a soft dough. Be careful not to over-mix.
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Tip the pastry dough onto a lightly floured surface. Gently bring it together with your hands to form a ball, then carefully flatten it into a disc. Wrap the disc tightly in clingfilm and chill it in the refrigerator for at least 30 minutes to firm up.
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For the shortbread stars, use a hand mixer to cream together the softened dairy-free margarine and caster sugar until the mixture is light, pale, and fluffy. Add the plain flour, salt, and ground cinnamon, then mix again until just combined. If the dough appears too dry, incorporate a small drop of dairy-free milk to help it bind. Shape the dough into a disc, wrap it in clingfilm, and chill it for 20 minutes.
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Roll out the chilled pastry on a lightly floured surface until it is slightly larger than a 20x30cm (8×12 inch) rectangular tart tin. Carefully lift the pastry and press it gently into the tart tin, ensuring it lines the base and sides. Leave a slight overhang of excess pastry. Place the lined tart tin in the freezer for 20 minutes.
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Preheat your oven to 200°C (400°F/Gas Mark 6). Place a clean baking tray into the oven to heat up simultaneously. Line the pastry case with tin foil, gently pressing it against the sides, then fill it with ceramic baking beans or dried rice to weigh it down. Place the tart tin onto the preheated baking tray and bake for 20 minutes.
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Carefully remove the foil and baking beans from the tart case. Return the tart to the oven for an additional 10 minutes, or until the pastry is pale golden and appears cooked through. Monitor the edges of the pastry closely; if they begin to brown too much, cover them loosely with strips of tin foil. Once done, remove the tart case from the oven and set it aside to cool slightly in the tin.
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While the tart case is blind baking, roll out the chilled cinnamon shortbread dough on a lightly floured surface to a thickness of approximately 6mm (¼ inch). Using a variety of star-shaped cutters (smaller sizes work best for intricate designs), cut out numerous star shapes. Collect any dough scraps, gently re-roll them, and cut out more stars until all dough is used.
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Arrange the cut shortbread stars onto one or two baking trays, ensuring they are slightly spaced apart. Place these trays into the freezer for 20 minutes to firm up the stars; this helps them maintain their shape during baking.
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Once the tart case is slightly cooled, fill it generously with the prepared vegan mincemeat. You might not use all of the mincemeat, depending on your preferred filling level. Artfully arrange a selection of the chilled shortbread stars on top of the mincemeat. Lightly brush the shortbread stars with a little dairy-free milk and sprinkle them with granulated sugar for a beautiful golden, slightly crisp finish.
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Bake the assembled tart for approximately 30 minutes, or until the shortbread stars are golden brown and the mincemeat is bubbling gently. If the tart’s pastry edges start to darken too much, cover them with strips of tin foil. Remove the tart from the oven and allow it to cool completely in the tin before carefully unmoulding and serving.
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Place any remaining shortbread stars on a separate baking sheet, ensuring they are slightly spaced. Brush them with dairy-free milk and sprinkle with sugar as done previously, then bake for about 10 minutes until they turn golden. Cool these individual stars completely on a wire rack. Store them in an airtight container for future use or extra garnishing.
Notes
- For the best results, adhere closely to the recipe instructions. Always use gram measurements (with a digital scale) rather than cup conversions, as cup measurements can be imprecise for baking and may affect the final outcome.
- *If you opt to use coconut oil in the pastry instead of dairy-free block margarine, do not chill the pastry dough before rolling it out. Coconut oil becomes very hard when cold, making the dough difficult to work with. Roll it immediately after mixing for best results.
