Start by measuring the flour in a ziplock bag, then add the butter using a teaspoon, a dollop at the time. Seal the bag and shake well to cover the butter, then place in the freezer for 20 minutes.

In a separate bowl, mix together the clementine juice and salt, and leave in the fridge.

In the bowl of your food processor, place the flour and butter you have previously stored in the freezer and blitz until it starts coming together, then add very slowly the clementine juice, until the dough starts coming together.

Place the mixture on a work surface and combine the dough using your hands. Cover the dough in cling film and place in the fridge for 20 minutes. Preheat the oven to 220°C.

Once the time is up, start rolling a piece of the dough (place the rest back in the fridge) as thinly as you can so that you have a light but sturdy pastry case.

Cut the pastry using a circle cookie cutter and place in the tart tins, making sure they are slightly wider than the actual case, press the pastry gently into the mould and fill with the mincemeat.

Decorate the top with either an extra disc or a star, as I did, and place lightly on the mincemeat.

Bake in the oven for 10-15 minutes, and make sure to keep an eye on them as they are very quick to bake.

Dust with icing sugar and serve hot from the oven. If serving later, they can be reheated slightly, but make sure the icing sugar goes on after being heated.