Recipes for mincemeat tarts using frozen pastry shells include the Frozen Mincemeat Cream Tarts recipe from GardenGuides.com and the Mincemeat Tarts recipe from GoodHousekeeping.com. If desired, use frozen phyllo dough for the tart shells in Good Housekeeping's Mincemeat Tarts.
Make easy mincemeat tarts by spooning jarred mincemeat filling into frozen tart shells and baking them at 375 degrees Fahrenheit until the pastries turn golden brown.
Another recipe requires heavy cream, sour cream, mincemeat and dark rum. Whip 1 cup of heavy cream until stiff peaks form, and carefully fold in 1/4 cup of dark rum and 1 cup of sour cream. Mix in 1 cup of mincemeat. Once the ingredients are thoroughly combined, spoon the mixture into frozen tart shells, and freeze them for three to four hours until the filling is set. Garnish the tarts with whipped cream before serving them.
Use frozen phyllo dough for the tart shells by stacking several sheets together, pressing them into muffin tins and baking them at 350 degrees Fahrenheit for 10 minutes. Meanwhile, cream together 1 package of cream cheese, 1/2 cup of confectioner's sugar and 2 teaspoons of lime juice to make the filling. Layer ready-to-use mincemeat into the bottom of the shells, followed by a spoonful of the cream cheese mixture. Top the tarts with slivered almonds and strawberries before serving.