• 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.
  

Method 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.
  

Method to Prepare the Topping (Optional): 

1. 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.
2. 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.
3. Top the tart with the cooked and fresh mandarin segments. Serve immediately or store until needed.
4. Store leftovers in an airtight container for up to 3 days.
   

This recipe was created for us by Anthea aka Rainbow Nourishments. You can follow her on Instagram here, and checkout all of her delicious Vegan recipes at her website here!