I love making this Calamansi Tart – it’s one of my favourite desserts! Every time I make it, there’s this amazing aroma that fills the room, and my taste buds are tantalized by the sweet and tangy flavours. The texture of the tart is also incredible – it’s crispy and crumbly, with a hint of citrus. It’s so simple to make too, and I love that I can use fresh calamansi for the filling. Whenever I serve this tart to my family and friends, it’s always a hit!
Calamansi Tart Recipe
- 10 calamansi citrus fruits
- 1/2 cup of sugar
- 1/2 cup of butter
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 4 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 9-inch pre-made tart crust
- Preheat your oven to 350°F.
- Squeeze the juice from 10 calamansi citrus fruits and set aside.
- In a bowl, mix together 1/2 cup of sugar, 1/2 cup of butter, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, 2 tablespoons lemon juice, 4 tablespoons all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt until well combined.
- Place the 9-inch pre-made tart crust on a baking sheet and pour the mixture into it.
- Bake in preheated oven for 35 minutes.
- After baking, let the tart cool for 15 minutes before adding the calamansi juice.
- Pour the calamansi juice over the tart, making sure to spread it evenly.
- Put the tart back into the oven and bake for an additional 60 minutes.
- Let the tart cool completely before slicing and serving. Enjoy!
- Calories: 285
- Total Fat: 10 g
- Saturated Fat: 6 g
- Trans Fat: 0 g
- Cholesterol: 25 mg
- Sodium: 180 mg
- Carbohydrates: 45 g
- Dietary Fiber: 1 g
- Sugars: 28 g
- Protein: 2 g
What is a calamansi tart and why is it so delicious?
You’ve heard of lemon tarts, right? Well, the calamansi tart is like the tropical version of them. It’s tangy, sweet and absolutely delicious! It’s made with a shortcrust pastry base, filled with calamansi custard, and topped with a meringue layer. It’s definitely a must-try for anyone who loves citrusy desserts.
So why is it so delicious? Well, the tartness from the calamansi juice gives it a unique flavor that is both sweet and tangy. Plus, the meringue layer adds a light and fluffy texture that contrasts with the crunchy shortcrust pastry base. The combination of textures and flavors is simply irresistible.
The calamansi tart is also super easy to make. All you need is a few ingredients and some basic baking skills. Plus, there’s no baking involved, so you don’t have to worry about burning the tart. Just mix the ingredients, pour it into a prepared pastry shell, and top with a meringue layer. It’s the perfect dessert for any occasion!
So if you’re looking for a unique and tasty dessert, the calamansi tart is definitely the way to go. It’s refreshing, tangy and oh-so-delicious! Try it out today and you won’t regret it.
What makes this tart so unique compared to other tarts?
What makes this tart so unique compared to other tarts? Calamansi Tart is a truly one of a kind pastry! It has an unmistakable flavor that you won’t find in any other tart. The combination of sweet and tart citrus is simply irresistible. The crust is also something to behold. It’s made with a mix of butter and cream cheese, which gives it a rich, crumbly texture. Plus, it has a hint of coconut that adds a delightful hint of sweetness.
This tart is also unique in that it doesn’t require any baking. Instead, it’s made with a gelatin-based filling that only needs to be refrigerated overnight before serving. This makes it the perfect choice for a summertime treat. Plus, it’s an easy way to impress your guests with a stunning dessert.
To top it off, Calamansi Tart is made with real calamansi juice, giving it a unique flavor you won’t find in any other tart. This tart is sure to become a family favorite! With its unique flavor and no-bake convenience, it’s sure to be a hit at any gathering.
What are some tips to make an even more delicious tart?
Use fresh calamansi – To make a delicious tart, it’s important to use fresh calamansi. If you’re on a budget, you can buy frozen calamansi and thaw it before adding it to the tart.
- Add sweetness – Tartness is the signature flavor of a calamansi tart, but adding a bit of sweetness can really take it to the next level. You can achieve this balance by adding a teaspoon or two of honey or sugar to the tart mix.
- Choose a good crust – The crust is the base of the tart, so it’s important to choose one that complements the calamansi flavor. Consider using a buttery, flaky crust for best results.
- Use fresh cream – The cream helps to balance the tartness of the calamansi and adds richness. Using fresh cream will give you the best flavor and texture.
- Bake to perfection – Lastly, baking the tart is essential for achieving the perfect texture. Bake it at the right temperature and for the right amount of time to ensure an even, golden-brown top.
Following these tips will help you make an even more delicious calamansi tart that is sure to please.
What are the key ingredients and how do they work together?
Now that you know what a calamansi tart is, you might be wondering what makes it so special. The key ingredients in a calamansi tart and how they work together to make the best tasting tart you’ll ever have!
The primary ingredients are calamansi juice, condensed milk, and cream cheese. The calamansi juice provides a tart and tangy flavor that complements the rich sweetness of the condensed milk. The cream cheese adds a creamy texture and velvety finish to the tart.
The calamansi juice, condensed milk, and cream cheese are mixed together until the consistency is smooth. The ingredients are then poured into a pre-baked tart shell and baked in the oven. The tart is then cooled and served with a dollop of cream cheese on top.
The tart’s unique combination of ingredients and baking process give it an amazing flavor and texture. The calamansi juice gives the tart its distinct tart flavor while the condensed milk adds a rich sweetness. The cream cheese adds a creamy texture and velvety finish that makes it irresistible.
So, there you have it! The key ingredients and how they work together to create the best tasting tart you’ll ever have.
What type of baking dish should be used for the tart?
When it comes to making a Calamansi Tart, the type of baking dish you choose is almost as crucial as the ingredients you use. A good tart needs a deep-dish that is oven-safe and nonstick. You want something that will evenly distribute the heat during baking and provide an even surface for your tart.
You can opt for a metal tart dish, a ceramic tart dish, or even a glass tart dish. Metal is the best choice for a crisp, golden finish and can be used in the oven without any additional steps. Ceramic is a great choice if you want a more rustic look and don’t mind taking the extra step of greasing the dish before baking. Glass is also an option and can provide a nice, even surface with a clear view of the tart.
No matter which type of dish you choose, make sure it is the right size for your tart. A 9-inch dish is typically the perfect size for a Calamansi Tart. If you are making a bigger tart, opt for a 10-inch dish or larger.
Of course, the type of baking dish you use is up to you. Just keep in mind that the dish needs to be oven-safe and nonstick and the right size for your tart.
How long should the tart be baked in the oven?
You should bake your calamansi tart in the oven for about 30 minutes. Depending on the size of the tart and the temperature of the oven, that time may vary. But if you’re baking a standard-sized tart and your oven is at 350°F, then 30 minutes should do the trick!
It’s important to keep an eye on the tart as it bakes, to make sure it doesn’t get overdone. You’ll know the tart is ready when the top is golden brown and the filling is bubbling. To get a nice, even bake, rotate the tart halfway through the baking time so that one side doesn’t get too dark.
Once it’s done baking, remove the tart from the oven and let it cool for 15 to 20 minutes before serving. That way, the filling has time to set and the tart will be more stable.