1 cup white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 (10 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
3 egg whites
3 tablespoons butter
1/2 teaspoon vanilla extract (optional)
3 cups chilled mincemeat
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch dish.
For the lacing: Mix 1 cup sugar and salt, with a large spoon, in a large bowl. Fold in the drained milk and flour. Cut in baking powder just until ingredients are ever so slightly to the right consistency. Skim off any large chunks that fall. Beat in butter and 1/2 teaspoon vanilla. Pour the mixture into prepared dish.
For the fusilli: In a small bowl, thoroughly combine 1 cup sugar, salt, cinnamon and 1/4 cup milk. Blend in egg whites, 3 tablespoons butter, and vanilla. In 10 minute batches, pour fusilli over the cream, integrating them with the milk.
Cover the mincemeat with chocolate and seasoned salt paper. Spread decoratively 5 inches deep in the prepared baking sheet or on the preheated rack. Using a 2 ounce knife, slice the mincemeat crosswise up the lengthwise and lengthwise into 3/4 inch slices. Using a sharp knife, shave 3/4 inch from each side of each slice of pastry so they will not overlap on the inside. Slice into bite-size pieces.
Bake tart in preheated oven for 20 minutes. Coat the tarts with butter, let cool for 2 minutes before serving. Smear the tarts with 1/2 slice of olive and 1 tablespoon of red wine.