Ingredients

Makes approx 7 tartlets or 1 big tart

Pastry

2 cups/250g Plain Flour
1 cup/125g Icing Sugar
Pinch of Salt
Pinch of Ground Cinnamon
1 cup/125g My Homemade Butter or Shop Bought Vegan Margarine

2 tbs Almond Milk

Lemon Filling

1 tin of Coconut Milk
2 tbs Mandarin Orange Zest
Juice of 4 Mandarins Oranges
1 & 1/4 cups/280ml Almond Milk
5 heaped tbs Corn Starch
5 tbs Icing Sugar

Meringue

1 cup/235ml Chickpea Water
1/2 cup/60g Icing Sugar
1 tsp Vanilla Essence
1/4 tsp Xanthan Gum 

Method

For the pastry, add all the ingredients to your ninja blender, blend on low speed for 20 seconds. Then add the milk to bring the mix together. Remove the dough from blender, and lightly knead on your work surface for 2 minutes. Cut the pastry into 2 pieces then wrap both pieces in cling film and place it into the fridge.

Pre Heat your oven to 180 degrees celsius or gas mark 4 and grease a medium sized loose bottom tart tin/tins.

Remove your pastry from the fridge and roll out onto greaseproof paper to around 4mm thick, this makes it easier when transferring to the tart tin/tins. Cut a disk of pastry using a plate as a guide then line the tin/tins, lightly press the pastry into the bottom of the tin/tins & up the sides. Trim off any excess pastry over hanging. Cover the centre with a circle of greaseproof paper and weigh down using baking beans or rice. Blind bake the pastry for 8 minutes then remove the beans & greaseproof paper and cook for 8 more minutes or until golden.

Once the pastry is cooked, let it stand for 5 minutes in the tin before carefully removing and allowing to cool on a wire rack. 

For the mandarin custard filling. Heat the coconut milk with the mandarin juice & zest in a medium saucepan, over a low heat.

In a mixing bowl combine the almond milk, cornstarch and sugar and whisk until completely incorporated.

When the mandarin coconut milk is hot, pour in the milk mixture from the bowl into the saucepan. Whilst still heating, whisk until the mix starts to thicken.

Continue to whisk for 2 more minutes until the mix is super thick.

Carefully pour the mandarin filling mixture into the tart case/cases. Neatly spread the mix out using a stepped pallet knife. Then place clingfilm directly over the filling making sure theres no air pockets. Its very important to directly cover the filling with clingfilm as this stops a skin forming which eventually will crack & doesn’t look good.

Place the tart in a fridge to completely set for at least 3 hours.

Before serving, make your meringue.

Using an electric whisk. Whisk the ingredients in a clean bowl. Until you have stiff peaks.

Pipe the meringue on to your tart. I lightly toasted my meringue by using a blow torch however this is optional.

I drizzled over some reduced Mandarin juice to serve.

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