Ingredients

For the pie crust:

• 225g dairy free spread
• 150g icing sugar
• 1 egg
• 350g gluten free plain flour

For the filling:

• 1 jar of Christmas mincemeat
• 2 egg whites
• 100g caster sugar
• 1 teaspoon mixed spice

Directions

1. Make the pie crust by beating the dairy free spread and icing sugar together for about two minutes, until light and fluffy
2. Add the egg and mix until fully combined
3. Add the flour and mix to combine
4. 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
5. Dust a work surface or board with a sprinkle of icing sugar
6. Preheat the oven to 180oC and line two baking sheets with either tinfoil or baking parchment
7. Roll out the dough until about 3-5mm thick
8. Grease a 6” pie tin and line with the shortbread dough
9. Bake in the oven for 15 minutes
10. Remove from the oven and allow to cool slightly
11. Add in the Christmas mincemeat
12. Beat the egg whites in bowl until they form stiff peaks
13. Gradually beat in the caster sugar and mixed spice until you have a thick glossy meringue
14. Spread on top of the tart
15. Return to the oven and bake for 15 minutes or until the meringue starts to turn golden
16. Cut into slices and serve warm