Mandarin Curd Tart
This vegan mandarin curd tart is like your classic lemon curd tart with a twist of sweet mandarins! It has a classic shortcrust pastry and is filled with a sweet and tangy mandarin curd which is bursting with flavour.
Servings: 10
Ingredients
Crust
- 1 ¼ cups (155g) all-purpose plain flour, (note 1)
- ⅓ cup (75g) vegan butter or margarine, or solid coconut oil
- 3 tablespoons (20g) powdered sugar / icing sugar, or coconut sugar
- 1 tablespoon (15g) water, as needed
Mandarin filling
- 8-10 small to medium size mandarins, peeled and as many seeds as possible removed
- 1 cup (240g) thick scoopable canned coconut cream
- ⅓ cup (35g) cornstarch / corn flour
- ⅓ cup (65g) granulated sugar, or light-coloured liquid sweetener to taste
- 1-2 tablespoons lemon juice, optional for a more sour/tart filling
To decorate (optional)
- ~4 small size mandarins, peeled
- 2 tablespoons water
- 1 tablespoon granulated sugar
- 1 tablespoon orange or yellow-coloured jam, optional
Instructions
To make the pastry:
- Preheat the oven to 180°C (350°F). Grease or line a 20 cm (8 inch) loose-bottom tart tin.
- Mix all the pastry ingredients in a medium size bowl or food processor. If the mixture is too crumbly, add some extra water and mix until it becomes a pliable dough. If the mixture is too wet, add a little more flour and mix again.
- Transfer the pastry to the tart tin and press it against the base and sides to form an evenly thick crust. Prick the bottom with a fork to let hot air escape when baking.
- Bake the crust for 10-15 minutes, or until the pastry is slightly golden. Allow the pastry to cool in the tart tin.
To make the filling:
- First, we need to make the mandarin juice. Add all the peeled mandarins to a blender (or use a stick blender) and blend until it forms a puree. Pour the puree in a strainer to seperate the juice from the pulp. Discard or use the pulp for another recipe. We need 1 ¼ cups (300g) of mandarin juice for this recipe!
- Add the mandarin juice and rest of the filling ingredients to a medium-size saucepan. Mix to disperse the corn flour.
- Bring to medium-high heat for 5-10 minutes while whisking constantly. The mixture should thicken quickly and coat the back of a spatula. If there are any lumps in the mixture, blend using a stick blender.
- Quickly pour the mixture into your baked tart shell and smooth the top if necessary. Allow the tart to set in the fridge for at least 3 hours.
To prepare the topping (optional):
- The easiest way to decorate your tart is to top it with fresh mandarin segments. Alternatively, you can cook half (or all) of your mandarin segments as follows.
- Add the segments of 2 mandarins, water, sugar and jam to a small saucepan over medium heat. Heat for 5 minutes or until the mandarins have slightly softened and the sugar has dissolved.
- Top the mandarin tart with the cooked and fresh mandarin segments. Serve immediately or store until needed.
- Store leftovers in an airtight container for up to 3 days.
Notes
- For a gluten free mandarin tart, use ⅔ cup (65g) almond meal/flour and ⅔ cup (105g) gluten-free flour blend which has xantham gum.
Nutrition
Serving: 1 serve | Calories: 260kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Sodium: 52mg | Potassium: 231mg | Fiber: 2g | Sugar: 15g | Vitamin A: 586IU | Vitamin C: 26mg | Calcium: 29mg | Iron: 1mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!