Homemade Vegan Mandarin Tart

This vegan mandarin tart (Rainbow Nourishments) is an ideal way to use up that can of mandarins that’s been sitting in your cupboard or larder. These Chinese fruits are actually a different species to oranges.

They are actually related to clementines, which are small and easy to peel. Tinned mandarins have been popular in England, since wartime rationing.

Before baking, read our post on food safety for people and pets (keeps citrus fruits away from pets).

The base is a simple homemade shortcrust pastry, the mandarin filling made with thick coconut cream (not milk). It kind of tastes like an orange creamsicle. If making a cake is too much effort, you can get the same kind of flavour from an orange julius. However you’ll have to experiment with this recipe, as it uses frozen orange juice concentrate, which is no longer on sale in the UK.

Never use unpasteurised juice for pregnancy/nursing or weak immunity.

Vegan Mandarin Upside Down Cake

For a more fancy recipe, try this vegan mandarin upside-down cake (Gaz Oakley.) Created by a Welsh chef, the recipe is very simple. Use Flora vegan butter (no palm oil), and serve with marmalade (mixed with a little water) for a delicious glaze, and fresh mint leaves.