Mince pie and almond tart with custard recipe
 Impress everyone at Christmas with a homemade tart made with festive spices, mincemeat, frangipane and crisp pastry. 2 medium eggs125g/4½oz caster sugar 125g/4½oz unsalted butter 125g/4½oz ground almonds 2 medium eggs 125g/4½oz caster sugar 125g/4½oz unsalted butter 125g/4½oz ground almonds 400g/14oz good quality mincemeat50ml/2fl oz dark rum 50g/1¾oz dried cranberries 1 orange30cm/12in ready-made cooked tart caseready-made shortcrust pastry, cut into 2cm strips 1 free range egg, beaten 8–10 whole almonds, to garnish 400g/14oz good quality mincemeat 50ml/2fl oz dark rum 50g/1¾oz dried cranberries 1 orange 30cm/12in ready-made cooked tart case ready-made shortcrust pastry, cut into 2cm strips 1 free range egg, beaten 8–10 whole almonds, to garnish 500ml/18fl oz milk dark rum, to taste 100ml/3½fl oz double cream ½ nutmeg, freshly grated1 cinnamon stick 4 free-range egg yolks 30g/1oz caster sugar2 tsp cornflour 500ml/18fl oz milk dark rum, to taste 100ml/3½fl oz double cream ½ nutmeg, freshly grated 1 cinnamon stick 4 free-range egg yolks 30g/1oz caster sugar 2 tsp cornflour 100g/3½oz mascarpone 50ml/2fl oz double cream icing sugar, to taste 100g/3½oz mascarpone 50ml/2fl oz double cream icing sugar, to taste Method Preheat the oven to 200C/180C Fan/Gas 6. To make the almond paste, beat the ingredients together to form a smooth paste. To make the tart, add the mincemeat, rum and cranberries to a bowl. Grate in the zest of the whole orange and squeeze in the juice from half. Mix to combine. Spread the almond paste over the base of the pastry tart case. Top with the mincemeat mixture, then lay the pastry strips over the top of the tart, weaving them in a lattice style, before trimming off the edges. Brush the pastry with an egg glaze and sprinkle the whole almonds over the top. Bake for 30–40 minutes until the pastry is golden. To make the custard, add the milk, rum, cream, nutmeg and cinnamon to a saucepan and place over a medium heat. Bring to the boil, then turn off the heat and leave to infuse for 30 minutes.In a bowl, mix together the egg yolks, sugar and cornflour. Return the pan of infused milk to the heat and bring back to the boil, then pour over the egg mixture. Mix well and return to the heat. Stir continuously until thickened. Once thick, place a sieve over a bowl and strain the custard, then keep warm until needed. To make the cream, whip all the ingredients together to form soft peaks, then place the cream in a piping bag. When the mince pie is cool, pipe into a few of the spaces in the lattice.Serve the cream-topped mince pie alongside the warm custard. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the almond paste, beat the ingredients together to form a smooth paste. To make the almond paste, beat the ingredients together to form a smooth paste. To make the tart, add the mincemeat, rum and cranberries to a bowl. Grate in the zest of the whole orange and squeeze in the juice from half. Mix to combine. To make the tart, add the mincemeat, rum and cranberries to a bowl. Grate in the zest of the whole orange and squeeze in the juice from half. Mix to combine. Spread the almond paste over the base of the pastry tart case. Top with the mincemeat mixture, then lay the pastry strips over the top of the tart, weaving them in a lattice style, before trimming off the edges. Brush the pastry with an egg glaze and sprinkle the whole almonds over the top. Bake for 30–40 minutes until the pastry is golden. Spread the almond paste over the base of the pastry tart case. Top with the mincemeat mixture, then lay the pastry strips over the top of the tart, weaving them in a lattice style, before trimming off the edges. Brush the pastry with an egg glaze and sprinkle the whole almonds over the top. Bake for 30–40 minutes until the pastry is golden. To make the custard, add the milk, rum, cream, nutmeg and cinnamon to a saucepan and place over a medium heat. Bring to the boil, then turn off the heat and leave to infuse for 30 minutes. To make the custard, add the milk, rum, cream, nutmeg and cinnamon to a saucepan and place over a medium heat. Bring to the boil, then turn off the heat and leave to infuse for 30 minutes. In a bowl, mix together the egg yolks, sugar and cornflour. Return the pan of infused milk to the heat and bring back to the boil, then pour over the egg mixture. Mix well and return to the heat. Stir continuously until thickened. Once thick, place a sieve over a bowl and strain the custard, then keep warm until needed. In a bowl, mix together the egg yolks, sugar and cornflour. Return the pan of infused milk to the heat and bring back to the boil, then pour over the egg mixture. Mix well and return to the heat. Stir continuously until thickened. Once thick, place a sieve over a bowl and strain the custard, then keep warm until needed. To make the cream, whip all the ingredients together to form soft peaks, then place the cream in a piping bag. When the mince pie is cool, pipe into a few of the spaces in the lattice. To make the cream, whip all the ingredients together to form soft peaks, then place the cream in a piping bag. When the mince pie is cool, pipe into a few of the spaces in the lattice. Serve the cream-topped mince pie alongside the warm custard. Serve the cream-topped mince pie alongside the warm custard.