Coconut and ginger tarts with Sumo Citrus™ Mandarin curd

Serves 24 people




2 cups flour
1/12 cup desiccated coconut
250g butter melted
1 cup sugar
1 tbs ginger


4 egg yolks
2/3 cup sugar
60g un salted butter
2 tsp zest
100ml mandarin juice



Combine tart base ingredients and press into silicon mini muffin or cake pop trays to create a base. Bake at 180 for 15 to 20 minutes and let cool completely before removing.

In the mean time whisk your egg yolks and sugar until combined. Place into a heavy bottom saucepan along with butter, zest and juice and stir/whisk until desired consistency. Remove from heat and continue storing until cooled to avoid curdling.

Put curd into a piping bag and fill tart base bites.


CREDITS: Tennille Bright