Calamansi Tart Recipes
CALAMONDIN CURD
Sweet, tangy and tart, this Calamondin Curd is delicious over pound cake, as a filling for mini tartlets or just by the spoonful. Decadent!
Provided by Lisa Lotts
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- In a small saucepan over medium low to medium heat, combine the calamondin juice, sugar and egg yolks. Whisk to combine and continue stirring constantly until the sugar has dissolved and the mixture has thickened a little.
- Remove from heat and whisk in butter 1 tablespoon at a time. Do not add more butter until the previous pat has been completely incorporated into the curd.
- Add the salt and stir to combine. Transfer the curd to a storage container and refrigerate several hours or overnight, until ready to use.
Nutrition Facts : Calories 237 kcal, Carbohydrate 26 g, Protein 1 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 145 mg, Sodium 7 mg, Sugar 26 g, ServingSize 1 serving
CALAMANSI TART
Due to the limited availability of key lime here in Malaysia, I've decided to substitute this main ingredient with calamansi, which are locally grown and can be found in abundance. I find that the flavors go extremely well together and would definitely be a hit for those who do not quite favor the bitterness of lime but who wish to enjoy a light and zesty, yet creamy, dessert. Hope you'll try it out!
Provided by Dariah92
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine biscuit crumbs, butter, and sugar in a bowl using fingers until well combined. Press mixture into bottom and sides of a tart pan and flatten evenly using a spoon.
- Bake in the preheated oven until golden, 7 to 8 minutes. Remove from oven and leave oven on. Allow shell to rest while preparing filling.
- Whisk egg yolks and calamansi peel in a bowl on high speed until light and fluffy. Reduce speed to medium and gradually add condensed milk until smooth and thickened. Stir in calamansi juice and mix just until well combined. Pour mixture into tart shell.
- Bake in the hot oven until set and not browned, about 10 minutes. Cool on a wire rack until tart reaches room temperature, about 30 minutes. Refrigerate until cool, about 30 minutes more, before serving.
- Meanwhile, whip heavy cream and sugar together in a bowl until stiff peaks form.
- Slice tart into 6 equal pieces and top with a generous amount of whipped cream.
Nutrition Facts : Calories 720.6 calories, Carbohydrate 80.1 g, Cholesterol 204.4 mg, Fat 41.5 g, Fiber 2.1 g, Protein 10.4 g, SaturatedFat 24.2 g, Sodium 516.8 mg, Sugar 58.4 g
More about "calamansi tart recipes"
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2016-06-03 How to make Calamansi Curd Pie. Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with foil and line the sides with parchment …
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- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with foil and line the sides with parchment paper, leaving a 1-inch overhang. Set aside.
- Make the crust: Combine graham cracker crumbs, salt, and brown sugar in the bowl of a food processor; pulse until very fine. Pour in melted butter and pulse until mixture resembles coarse sand. Press graham mixture onto the bottom and up the sides (at least 1/2 inch up) of the prepared pan. Smooth out crust using the back of a spoon. Refrigerate until ready to use.
- Make the calamansi curd: Whisk together egg yolks and calamansi juice in a large bowl until pale yellow in color, about 2 to 3 minutes. Add condensed milk and calamansi zest; mix until well combined. Pour into the prepared crust. Bake in the preheated oven for 15 minutes. Let cool.
- Make the meringue: Pour water into a medium saucepan until 1/3 full and bring to a boil. Lower heat to simmer. In the bowl of an electric mixer fitted with the whisk attachment, combine egg whites, sugar, and cream of tartar. Detach bowl from mixer and place bowl on top of the simmering pot of water. Continue to whisk eggs until frothy and sugar is melted. Once temperature reads 55 to 65°C on a candy thermometer, remove mixing bowl from heat. Attach bowl to mixer and whip until stiff peaks form.
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- Preheat the oven to 180°C (350°F). Put the macadamias in a pan and bake them for about 10 minutes, or until lightly toasted. Cool to room temperature.
- Put the macadamias with the icing sugar and salt in the bowl of a food processor. Process until the nuts are finely ground. Add the flour and process to combine thoroughly.
- Cut the butter into 1cm (7/16 in) cubes and add them to the nut-sugar-flour mixture. Process until the butter is about the size of peas.
- Transfer the mixture to a large bowl. Whisk the eggs with the vanilla extract and drizzle this over the dry ingredients. Mix with your fingertips to form a rough dough. Very lightly knead the dough so it’s cohesive, with no dry spots. Divide the dough into three even portions and shape them into discs, then wrap each one in cling-film. Refrigerate for at least two hours.
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- In a pitcher, combine calamansi juice, water, and 3/4 cup simple syrup. Stir to combine. Store in fridge until chilled.
- In a sauce pot, bring water and sugar to a boil until sugar has dissolved. Remove from heat and allow to cool to room temperature. Store excess syrup in the fridge and use within 2 weeks.
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- In a large bowl, combine the sweetened condensed milk, egg yolks calamondin juice. Whisk to combine and add the zest. Stir until evenly incorporated. Pour the filling into the pie shell and bake for 15 minutes. Remove the pie from the oven and let cool for 15 minutes, then refrigerate until cold and set.
- In a small prep bowl, combine the gelatin and water and let rest for 2 minutes to bloom. Place the bowl in the microwave and heat in 5 second bursts until the gelatin has dissolved. Set aside to cool. (It should not be warm when you add it to the cream -- this is important).
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- To make the crumb crust : Combine the calamansi sables and graham cracker cookie crumbs, sugar and melted butter in a bowl. Blend well. Place the crumb crust mixture on a 9-inch pie plate and press well to the bottom and sides with a fork. Chill this pie plate for about 10 minutes to firm up. Preheat the oven at 350 F degrees. Bake the crust for about 12 minutes. Take the pie plate out of the oven. Cool on the counter while preparing the filling.
- To make the filling : Dilute the unflavored gelatin powder in 1/2 cup water. Set aside for 5 minutes. Heat the gelatin and water over low heat for 3 minutes until liquid clears and gelatin dissolves. Stir the mixture. Set aside.
- Separately, beat the whipping cream with a mixer at medium speed for 5 minutes. Gradually add the condensed milk, calamansi (or lemon juice), diluted gelatin mixture and beat till it blends (about 2 minutes) or till partially set.
- To assemble: Pour the calamansi pie filling over the crumb crust. Smooth the top with a spatula. Cover and refrigerate till set for about 6 hours. Garnish with whipped cream on top if desired.
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