Mandarin Curd Tart

So this happened …

I entered a blogging competition!

It’s probably  definitely out of my league but I did it anyway.  If you can do things that challenge and excite you , why not!?  My entry in the competition is this Mandarin Curd Tart with a Pecan Nut Crust.  If you would love to vote for me – you can do so here and I would be SO happy.  (I am running dead last at the moment but I would be so excited if I could be boosted up a couple of places with your vote!)

What have you done lately that challenges or excites you?

x Simone

Mandarin Curd Tart
 
Prep time
Cook time
Total time
 
Friendly on the tummy, this tart is perfect for making the most of in-season Aussie mandies!
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • Sumo Citrus Mandarin Curd:
  • 60g dairy free spread (eg. Nuttelex)
  • 125g caster sugar
  • Juice from 2 Sumo Citrus Mandarins
  • 3 egg yolks
  • 1 tsp Sumo Citrus Mandarin Zest
  • Pecan Nut Crust:
  • 150g Pecan nuts
  • 2 tsp dairy free spread, melted
  • 1 tbsp water
  • 4 tbsp brown sugar
  • ½ tsp vanilla bean paste
  • Optional (for serving): 150ml Lactose free cream with 1 tsp Sumo Citrus mandarin zest and ½ tsp vanilla bean paste folded through.
Instructions
  1. Start by preparing the pecan nut pie crust and preheat your oven to 180oC and grease either 4 small individual pie dishes, a 24cm round pie dish or even an oval pie dish, as pictured.
  2. In a food processor, blitz the pecan nuts to form a crumb-like consistency. Add the dairy free spread, water, brown sugar and vanilla bean paste and process until the mixture is coming away from the sides of the processor bowl.
  3. Press the mixture into the pie dish(es). Note: depending on how thick you like your crust, you may have some mixture left over. Bake the crusts for 15 - 20 minutes until they have hardened. Let the crust(s) cool while you make the curd filling.
  4. For the Sumo Citrus Mandarin curd filling, cream the dairy free spread and the caster sugar together until the mix is light and fluffy. Add the 3 egg yolks and Sumo Citrus Mandarin juice. Note: to effectively juice the mandarins you can use a potato ricer, a citrus juicer or pass them through a sieve with a spatula. Place this mixture into a small saucepan over a low heat. Stirring constantly, allow the mixture to get warm but do not let boil. (If you would like to keep an eye on the temperature you are aiming at 75oC). The mixture will thicken over about 20 minutes of stirring. Stir through the Sumo Citrus mandarin zest.
  5. Pour the curd mixture to the awaiting pie crusts and allow to set in the fridge for about an hour (or overnight if possible). Serve with Sumo Citrus Mandarin Zest infused cream.

Mandarin Curd Tart | Play with Food

 

10 thoughts on “Mandarin Curd Tart

  1. Ive made lemon and lime curd before, but never mandarin! What a brilliant idea!! Thanks for linking up with our Fabulous Foodie Fridays party – I hope you have a lovely weekend xx

    1. Good luck! I bought my sumo mandies at my local woollies at $6.98/kg then saw them the next week at another for only $4/kg. What did you make?? I will keep an eye on your blog anyway ??

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