Ingredients

Chocolate Pastry:

• 1 cup plain flour
• ¼ cup cocoa powder
• 125g ice cold butter, roughly chopped
• ¼ cup icing sugar
• 1 egg yolk
• 1 tbs chilled water
• ½ tsp vanilla extract

Fruit Mince Mix:

• 115g Sunbeam Mixed Fruit
• 50g Sunbeam Almond Meal
• 2 tbs Irish cream liqueur
• Chocolate Meringue
• 3 egg whites
• ¾ cup castor sugar
• 3 tbs cocoa, sifted

Method:

1. Preheat oven to 170°C
2. Place flour, cocoa, butter and icing sugar in a food processor, blend until mixture resembles breadcrumbs. Combine egg yolk, water and vanilla then slowly pour into processor, mixture will form a ball. Shape into a thick disk, wrap in plastic wrap and leave to chill in the refrigerator for ½ hour. Meanwhile prepare filling.
3. Place mixed fruit and cream liquor in processor for 1 minute then stir in almond meal.
4. Roll out pastry to 4 mm thick, using a 6cm round cutter, cut 48 disks. Gently ease into greased mini muffin tins, prick bases with a fork. Bake for 15minutes.
5. Arrange pastry cases on a baking tray. Spoon a teaspoonful of filling into each case, top with swirls of chocolate meringue. Bake for 5 minutes.
6. Chocolate Meringue: Place egg whites in a clean dry bowl beat with electric mixer till egg whites are stiff. Gradually beat in sugar until thick and glossy, then beat in cocoa. Spoon into piping bag and pipe small swirls onto fruit cups ensuring meringue forms a seal over the pastry cup edge.