Frozen Mincemeat Cream Tarts
Contributed by Diane S.
Source: Rose Murray's Canadian Christmas Cooking

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.