Mandarin curd tart

This mandarin curd tart is the new sexy cousin of the classic lemon tart! However, this one is vegan, refined sugar free, nut free and gluten free. The curd has a lovely creamy and gelatinous texture (with the use of cornflour and agar). And unlike many citrus tarts, the mandarin tart one uses the pulp which also helps thicken the curd.

I baked the crust because I find that it caramelises the crust and makes it crispy and moreish. The rice malt syrup is essential as it helps the dry ingredients stick together. The oil helps the crust become crispy and makes it a little more moist.

I hope you enjoy this recipe!

If you try this recipe, I would love to hear about it! Comment below and rate it as it would really help us and other readers! If you post it on social media, tag @rainbownourishments and #rainbownourishments.

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Mandarin Curd Tart

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Servings: 8

Ingredients

Crust

• 1 1/2 cup (150g) desiccated coconut
• 1/2 cup (100g) sunflower seeds
• 1/4 cup (100mL) any light-coloured sweetener, such as rice malt syrup or maple syrup
• 1/4 cup (55mL) light-tasting vegetable oil, such as sunflower or rapeseed

Mandarin curd

• 2 (~250g) peeled mandarins
• 1 1/4 cups (300g) canned coconut cream
• 1/2 cup (200mL) any light-coloured sweetener, such as rice malt syrup or maple syrup
• 3 tbs (24g) corn flour or corn starch
• 4 tsp (12g) agar agar powder

To decorate

• 1 (125g) peeled mandarin

Instructions

• Preheat oven to 160C.
• For the crust, add the coconut and sunflower seeds to a food processor and process until there are no more whole sunflower seeds and it reaches fine crumbs.
• Add the syrup and oil and process until combined. Press crust into the base and bottom of a lined tart tin, making sure there are no gaps and the crust is as even as possible. (I used an 18cm wide and 4cm deep tart tin).
• Bake the crust in the oven for 15 minutes or until the edges are golden brown. Set aside and cool.
• For the mandarin curd, remove the seeds and white strands of the mandarin segments.
• Add to a medium-sized saucepan with the coconut cream, syrup, cornflour and agar agar powder. Puree all ingredients with a whizz stick until there are no strands of mandarin and all of the powder is fully incorporated. Bring the saucepan to a gentle boil for 1 minute then reduce to medium heat while stirring until thickened. Remove from the stove. If the mixture has become lumpy, use the whizz stick to puree the mixture.
• Let the mixture cool for 10 minutes then pour into the tart tin. Let the tart cool at room temperature for 1 hour then set aside in the fridge. The tart is ready when it is dry and slightly firm to the touch.
• For the decorations, remove the seeds and the white strands from the mandarin segments. Slice along the grain of the mandarins and arrange on your tart.