Method:
1 Preheat the oven to 200°C fan-forced. Grate the rind from 1 mandarin then peel and segment, juice the remaining three mandarins.
2 Lightly grease two small round loose base tart pans . Use the pastry to line the base and sides of the pans. Bake blind for 8-10 minutes or until the pastry is light golden.
3 Combine corn flour and ½ cup mandarin juice in a heatproof bowl, whisk until smooth. Add the rind, eggs and sugar, place the bowl over a saucepan of simmering water, whisk continuously for 5 minutes, add the butter gradually, whisking continuously until the curd is thick.
4 Pour into the prepared cases, top with mandarin segments and return to the oven for 5 minutes or until firm in centre. Serve.