- 1 ¼ cups plain flour
- ⅓ cup vegan butter, margarine or solid coconut oil
- 3 tbsp icing sugar
- Water, as needed
- 8-10 small mandarins, peeled and seeds removed (as many as possible)
- 1 cup canned coconut cream, thick part only
- ⅓ cup corn flour
- ⅓ cup sugar
To decorate (optional)
- ~4 small mandarins, peeled
- 2 tbsp water
- 1 tbsp cane sugar
- 1 tbsp orange or yellow-coloured jam, optional
To make the pastry:
- Preheat oven to 180°C. Grease a 20 cm loose-bottom tart tin.
- Mix all the ingredients in a medium size bowl or food processor. If the mixture is too crumbly, add extra water and mix until it becomes a pliable dough. If the mixture is too wet, add a little more flour and mix again.
- Press the pastry in a tart tin to form a crust. Prick the bottom with a fork.
- Bake for 10-15 minutes. Allow the pastry to cool in the tart tin.
To make the filling:
- 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 separate the juice from the pulp. We need 1 ¼ cups of mandarin juice for this recipe. Discard or use the pulp for another 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.
- Quickly pour the mixture into your baked tart shell. Set the tart 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 of your mandarin segments as below.
- 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 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.