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1 from 1 vote

Mandarin Curd Tart

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 8



  • 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

To decorate

  • 1 (125g) peeled mandarin


  • 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.