With sweet pops of colour, this mandarin tart recipe is the perfect after-dinner delight.
- Serves6
- Cook time20 minutes
- Prep time20 minutes, + setting time
Ingredients
- 1/2 cup (125ml) mandarin juice
- 3/4 tsp powdered gelatine
- 150g pkt Coles Tart Shells
Mandarin curd
- 1 tbs cornflour
- 2 tsp lemon juice
- 1 Coles Australian Free Range Egg
- 1 Coles Australian Free Range Egg yolk
- 1/3 cup (75g) caster sugar
- 4 mandarins, rind finely grated, juiced
- 50g butter, chopped
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Method
Step 1
To make the jelly, place 2 tbs of the juice into a large heatproof jug. Add gelatine and stir with a fork to combine. Set aside for 1 min to dissolve.
Step 2
Heat the remaining juice in a small saucepan over medium heat until it comes to a simmer. Add the juice to the gelatine mixture and stir until gelatine dissolves.
Step 3
Lightly grease a shallow container with vegetable oil. Strain jelly mixture into container. Place in the fridge for 4 hours or until set. Invert jelly onto a chopping board and cut into 5mm cubes.
Step 4
To make the curd, combine the cornflour and lemon juice in a small bowl.
Step 5
Whisk the egg, egg yolk and sugar in a medium saucepan until smooth. Add cornflour mixture, mandarin rind and juice, and butter. Stir over low heat for 15 mins or until curd is thick.
Step 6
Strain into a bowl. Cover with plastic wrap and place in the fridge for 2 hours or until chilled.
Step 7
Divide curd among tart shells and top with jelly cubes. Decorate with sliced mandarin.
Recipe tip
COOK. STORE. SAVE.
Tip: Mandarins can vary in size and juiciness and yield anything from 2-3 tablespoons of juice per fruit. Buy a few extra for your recipes, to ensure you have enough. This recipe uses approximately 11 mandarins.
Mandarin curd tart recipe
Mandarins are one of the most popular fruits in Australia – and for great reason! They’re sweet, easy to peel, have few seeds, and are bursting with flavour. This humble citrus takes centre stage in our homemade mandarin tart, featuring store-bought mini tart shells, a luscious mandarin curd and pops of mandarin jelly.
Ready in just 40 minutes plus time for the jelly to set, these bite-sized treats are perfect to serve up after a long lunch, at an afternoon tea, or when you’re asked to bring a plate.
How to make the perfect mandarin tart
Mandarins may vary in size, so add enough to your shopping list to ensure you yield enough juice for the recipe. You’ll need about 11 mandarins for these tarts, but there’s no harm in having a few extra as they make great snacks.
While making homemade curd may sound intimidating, there are a few tips and tricks you can follow to ensure you’re creating a smooth, lump-free curd. Begin by combining cornflour and lemon juice in a small bowl. Then whisk your egg, egg yolk and sugar in a saucepan while it’s off the heat. Once smooth, add the cornflour mixture, mandarin zest, lemon juice and butter, and stir over low heat until the curd is thick. To finish it off, strain your curd to create a silky texture.
The tart is then assembled by adding a dollop of the chilled curd into pre-made tart shells, and finished with cubes of jelly and sliced mandarins.
New spins on a mandarin tart
This tart recipe is an excellent base to use for any citrus fruit. Choose from oranges, grapefruits, lemons or limes. You can even combine flavours to create a mandarin orange tart. Just ensure you’re tasting as you’re cooking, as you may need to adjust for sweetness.
You can even opt for one giant tart base instead of using mini shells for a show-stopping dessert, or double the recipe to create even more tarts.
Now get cooking
Love all things mini? These mini pumpkin pies, cinnamon brûlée tarts with chocolate pastry and mini raspberry cheesecakes are a must try. Or if you have any leftover mandarins, use them up in this mandarin ginger cake, gluten-free whole mandarin and orange cake or slow cooker mandarin and almond cake.
FAQs
Mandarin tarts
- Serves6
- Cook time20 minutes
- Prep time20 minutes, + setting time
Ingredients
- 1/2 cup (125ml) mandarin juice
- 3/4 tsp powdered gelatine
- 150g pkt Coles Tart Shells
Mandarin curd
- 1 tbs cornflour
- 2 tsp lemon juice
- 1 Coles Australian Free Range Egg
- 1 Coles Australian Free Range Egg yolk
- 1/3 cup (75g) caster sugar
- 4 mandarins, rind finely grated, juiced
- 50g butter, chopped
Description
With sweet pops of colour, this mandarin tart recipe is the perfect after-dinner delight.
Method
Step 1
To make the jelly, place 2 tbs of the juice into a large heatproof jug. Add gelatine and stir with a fork to combine. Set aside for 1 min to dissolve.
Step 2
Heat the remaining juice in a small saucepan over medium heat until it comes to a simmer. Add the juice to the gelatine mixture and stir until gelatine dissolves.
Step 3
Lightly grease a shallow container with vegetable oil. Strain jelly mixture into container. Place in the fridge for 4 hours or until set. Invert jelly onto a chopping board and cut into 5mm cubes.
Step 4
To make the curd, combine the cornflour and lemon juice in a small bowl.
Step 5
Whisk the egg, egg yolk and sugar in a medium saucepan until smooth. Add cornflour mixture, mandarin rind and juice, and butter. Stir over low heat for 15 mins or until curd is thick.
Step 6
Strain into a bowl. Cover with plastic wrap and place in the fridge for 2 hours or until chilled.
Step 7
Divide curd among tart shells and top with jelly cubes. Decorate with sliced mandarin.