Preheat the oven to 190°C.
Pulse flour, salt, sugar, butter, and lard in a food processor.
Add egg yolk and cold water to blend into a stiff dough.
Line a 23cm flan tin with three-quarters of the rolled pastry and fill with mincemeat.
Top with a pastry ring featuring a 7.5cm center hole and seal the edges.
Cover the center hole with foil and bake for 35 to 40 minutes.
Brush with beaten egg white and sprinkle with sugar five minutes before the end of baking.
Whip cream with liqueur, sugar, and zest to serve in the center of the warm flan.