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–+ servings
Mandarin Curd Tart
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Curd Tart

This comes together so easily once the curd is made
Recipe Category: Baking, Dessert
Makes enough for: 1 tart
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

For the tart shell

  • 125 g softened, salted butter
  • 100 g fructose
  • 1 egg, lightly beaten
  • 240 g flour, plus extra for dusting
  • 10 mls baking powder

For the curd

  • 2 x 20 g gelatine leaves
  • water to cover the gelatine leaves
  • 265 g fructose
  • 250 g softened butter, cubed
  • 8 eggs
  • 4 egg yolks
  • 3 mandarins, zest and 180mls juice *

Method

For the tart shell

  • Place the butter and fructose into a stand mixer bowl and cream until light and fluffy
  • Add the egg and beat well
  • Place the flour and baking powder into a mixing bowl and mix to combine
  • Add to the stand mixer bowl, a couple of tablespoons at a time and mix until a sticky dough forms
  • Tip out onto a well floured sheet of baking paper, flour the top, cover with the baking paper and place into the fridge for 30 minutes
  • Remove from the fridge and roll between two pieces of baking paper until 5mm thick
  • Spray the pie tin with cooking spray, line the bottom then place the dough into the tin
  • Place the tin into the fridge while you preheat the oven to 180° Celsius
  • Dock the bottom of the pastry then line with baking paper and baking beans
  • Place into the oven and blind bake for 15 minutes
  • Remove from the oven, remove the baking beans and baking paper and place back into the oven for 10 minutes
  • Remove from the oven, trim the pastry and leave to cool completely in the tin

For the curd

  • Place the gelatine into a bowl, cover with water and set aside to bloom
  • Place the fructose and butter into a large glass bowl and place over a bain-marie
  • Place on the stove over a medium temperature and leave until the butter melts
  • Add the mandarin zest and juice and whisk to combine
  • Crack the whole eggs into a bowl, add the egg yolks and beat lightly to slacken
  • Add to the butter and whisk until the mixture thickens enough to coat the back of a spoon
  • Squeeze the excess water out of the gelatine leaves and add to the curd
  • Whisk until completely incorporated then remove the bowl from the heat and set aside to cool slightly
  • Once cooled, mix to distribute the zest evenly then pour into the tart shell
  • Remove the tart shell from the tin and serve

Notes

* or any citrus fruit of your choice.