- Compress 2 mince pies into 2 small tart rings.
- Spread with a spoonful of cranberry sauce, then a spoonful of chopped hazelnuts.
- Make the meringue and top each tart with the meringue to nice peaks.
- Bake them in the oven for 5 minutes at 180°C.
- Serve warm with cream and a grating of mandarin zest.