Gingerbread and Creme Dell' Artigiano Mince Pies

Mix all ingredients together

Place the flour, icing sugar, almonds, salt and butter and mix until it forms a crumb

Add the egg and mix until it forms to dough then add the flakes 

Roll inbetween two silicon mats and leave to cool in fridge 
Cut out dics and line the indivial tart cases 
Fill with the minemeat and the the ginger crema and more mincemeat on top 
Place another disc of pastry on top and seal the edges down 
Cook at 170oc until golden brown 
Dust with cocoa powder 

Mix the white creme dell'artigiano and spice mix 
Pipe into a 10g spilcon mould and freeze