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3.4 from 5 votes

Mandarin Curd Tart

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



Mandarin curd

To decorate

  • 1 (125g) medium-size mandarin, peeled and segments sliced in half lengthways


  • Preheat the oven to 180°C (350°F). Line the base of a 25cm (10-inch) tart pan and brush the sides with oil.
  • To make the crust: Add all the ingredients to a bowl and mix until evenly combined. The dough should be soft but pliable and can be pinched between two fingers without breaking. If it is too wet, add more flour and mix until it's pliable. If it is too dry, add more water and mix until it's pliable.
  • For the crust with gluten: Dust a clean surface with flour. Use a rolling pin to flatten the pastry to about 3 mm (1/8 inch) thick and a circle slightly bigger than your tart pan. Wrap the pastry around the rolling pin and carefully unwrap the pastry over the tart pan. Press the pastry against the pan to form a crust and cut off any excess.
  • For the gluten-free crust: Add the crust ingredients directly into the tart pan. Press the pastry against the pan to form a crust and cut off any excess.
  • For both crusts: Bake the crust in the oven for 15 minutes or until the edges are golden brown. Set aside and cool.
  • To make the mandarin curd: Add all ingredients to a medium-size saucepan. Use a stick blender to blend the ingredients until they are smooth. Heat and stir the mixture over medium heat until it has thickened.
  • When the filling has slightly cooled down, pour the mixture into the pie tin. Set it aside in the fridge to set for about 2 hours.
  • To serve: decorate the tart with mandarin segments and enjoy!


* This recipe has been tested with plain flour and a gluten-free blend.
** I used the thick part of coconut cream from a can.