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.
⅓cup (65g)cane sugar, or light-coloured liquid sweetener to taste
To decorate (optional)
~4small size mandarins, peeled
1tbsporange 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.
** I used the thick part of coconut cream from a can.