2 tbsp. of orange juice or 1 tbsp. of orange liqueur.
2 x 100g packets of milk or dark chocolate chips
350ml tub of Avonmore Caramel Whipped Cream.
Put the flour, butter and salt in a food processor and pulse until the butter is rubbed into the flour.
Gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop.
Knead it lightly, then cut in half and wrap each portion of dough in cling film and chill for 10-15 minutes before using.
Preheat the oven to 180c/160c fan/gas 4 and place oven rack in the centre of the oven. Butter, or spray with a non-stick vegetable spray, an 8 or 9 inch (20-23 cm) tart plate/pan.
Empty the jars of mincemeat into a mixing bowl, add orange zest, juice (or liqueur) and the two packets of chocolate chips. Gently mix with a wooden spoon.
Remove one round of pastry and on a lightly floured surface, roll the pastry into a 1/8-inch (3 mm) thick circle.
When the pastry is rolled to the desired size, lightly roll the pastry around your rolling pin, dusting off any excess flour as you roll. Unroll on to the top of the tart pan. Gently lay in pan and lightly press pastry onto the bottom and up the sides of pan. Trim the edges of the pastry so you have about 1/2 inch (6 mm) overhang. Fill the tart shell with the mince meat mixture.
Remove the second round of pastry and roll it into a round circle that is about 1/8 inch (3 mm) thick. Using a star-shaped pastry cutter, cut out star shapes from the pastry and gently place them on top of the mince pie mixture (slightly overlapping).
Brush with some egg white, and place the tart on a baking sheet.
Bake for about 45 minutes or until the pastry has lightly browned. Remove from oven and place on a wire rack to cool. Serve warm or at room temperature with a dollop of Avonmore Caramel Whipped Cream.