This mandarin orange tart is a fun twist on the classic lemon tart. It's less sour and tastes just like an orange creamsicle. It's also vegan, dairy free and egg free.
Ingredients you'll need
To make the shortcrust base, you'll need flour, butter, powdered sugar and a dash of water. To make the filling, you'll need a lot of mandarins, thick coconut cream, corn starch and sugar.
As always, scroll to the recipe card at the bottom of this post for quantities of ingredients and full instructions!
If you would like to make this tart refined sugar-free, simply use coconut sugar in the base and rice malt syrup or maple syrup in the filling.
For a gluten-free orange tart, refer to the amounts in the recipe card below.
Best way to make mandarin juice
If you don't have a juicer, the most efficient way to make mandarin juice is by using a blender and sieve. This will allow you to get as much juice as possible from the little fruits!
I tried using a hand-held lemon squeezer to extract the juice but it's messy and doesn't produce much mandarin juice.
Simply, blend all the mandarin segments (or use a stick blender) until it forms a puree. Pour the mixture into a sieve with a bowl or jug underneath. Stir the puree with a spoon to encourage the juice to separate from the pulp.
In your bowl or jug, you'll eventually have a beautiful, bubbly and bright orange mandarin juice! The pulp can be eaten as is, saved for another recipe or discarded.
Alternatively, you can actually skip the sieve and use the puree (with the pulp) in the mandarin curd. It'll just make a textured custard which is not necessarily a bad thing.
Making the mandarin curd
This mandarin curd filling is basically a vegan custard flavored with mandarin juice. It's creamy yet the tanginess of the mandarin juice makes it a little lighter!
The main ingredient is coconut cream which is high in natural fat and has a creamy rich mouthfeel. It mimics the role of eggs and dairy in traditional custard and curd.
Instead of eggs, corn starch is used to thicken the cream and mandarin juice.
Making the curd is super easy. Simply add the mandarin juice and rest of the ingredients to a saucepan and heat until thickened.
Decorating the tart
You can enjoy your tart as is or decorate the tart with:
- macerated mandarin segments (recipe below)
- fresh mandarins
- whipped coconut cream
- dusted icing sugar
- other fruit as desired
I hope you enjoy this recipe!
Mandarin Curd Tart
- 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) corn starch / 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
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.
- 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.
This recipe was originally published in 2018 and updated a few times since then for simplicity.
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