Mandarin Orange Custard Tart

Those old-fashioned fruit tarts you loved to eat in the '80s? Here’s our Chinese New Year twist on a retro treat that’s fab as a reunion dinner dessert.

Just because you have no idea how to bake pineapple tarts from scratch doesn’t mean you shouldn’t try to impress with dessert this Chinese New Year. This easy-to-make orange custard tart recipe reflects the spirit of the season ― even if the mandarin oranges are from a can. And the custard too. But it’s so comfortingly delicious no one will notice that you’ve hidden your auntie’s fabulous home-made pineapple tarts in the cupboard for your private enjoyment later.

Serves 6


300g   Digestive biscuits

125g   melted butter

2 cans (425g each) Ambrosia Devon custard (available at most supermarkets)

2 cans (624g each) mandarin oranges, drained (canned pineapples work, too)

*You will need an 8- or 9-inch tart tin with a removable base. Or several mini tart tins.


1. Process biscuits in a food processor till fine, like sand. If you don’t have a processor, place biscuits in a zipper plastic bag and bash with a rolling pin.

2. Add the melted butter and blitz again, till it resembles wet sand. (Or mix thoroughly with a spoon).

3. Press above mixture into the tart tin, using the base of a glass to pat in the sides evenly. Refrigerate this tart shell for an hour.

4. Pour custard into the tart shell.

5. Arrange mandarin orange segments neatly on top of custard and refrigerate for another hour or overnight before serving.

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