Boil the soaked nuts in 1/2 cup of fresh Orange Juice along with a teaspoon full of Orange zest till it reduces completely and becomes sticky.
Follow my Sweet Pie Crust Recipe for the base shells of these Mince Pies.
If you wish to make the tart shells fresh, that would be equally good! Just blind bake the tart shells, that is bake them empty and then follow the rest of the steps as mentioned below.
Once the tart shells have cooled down completely, take a teaspoon full of soaked nuts and fill the cup of the tartlet shells.
Take the sweet crust dough and pinch off a small ball from it. Roll it flat over a slightly floured surface and cut out circular discs from it using an empty tartlet mould or anything befitting circular in shape.
Place it on the top of each tart and pinch the edges. You can cut them in patterns and make them attractive, or even try the lattice designs to make the pies festive.
Beat the egg and brush it on the top of the tarts.
Bake it at 180c for 10-12 minutes. Check if they have turned golden at the edges and look visibly dry. Take them out, or keep them a minute longer and check.
Allow them to cool down completely before you serve.