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4.84 from 6 votes

Mandarin Curd Tart

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.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American, Vegan
Servings: 8



Mandarin filling

To decorate (optional)

  • ~4 small size mandarins, peeled
  • 2 tbsp water
  • 1 tbsp cane sugar
  • 1 tbsp 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.
** I used the thick part of coconut cream from a can.
Did you make this recipe?Tag @rainbownourishments and use the hashtag #rainbownourishments on Instagram!