250 ml heavy cream (1 cup)
250 ml sour cream (1 cup)
50 ml dark run (1/4 cup)
250 ml mincemeat (1 cup)
24 baked 5 cm (2') tart shells or
smaller ones
whipped cream

Whip the cream until stiff. Fold in the sour cream and dark rum.
Fold in the mincemeat. Spoon into tart shells and freeze 3-4 hours, or until firm. Remove from the freezer 15 minites before serving. Top each tart with a dab of whipped cream. Yields 2 dozen tarts.

Recipe is From Rose Murray's Canadian Christmas Cooking