Calamansi Tart

Name: Calamansi Tart
Prep time: 15 min
Cook time: 20 min
Total time: 95 min
Ingredients: 3 cups crushed digestive biscuits; 5 tablespoons butter, at room temperature; 0.33333334326744 cup white sugar; 3 egg yolks; 1 tablespoon thinly sliced calamansi peel; 1 (14 ounce) can sweetened condensed milk; 0.66666668653488 cup calamansi juice; 1 cup heavy whipping cream; 2 tablespoons confectioners' sugar

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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!

Recipe by Dariah92

Published on June 19, 2020

1

Prep Time:

15 mins

Cook Time:

20 mins

Additional Time:

1 hrs

Total Time:

1 hrs 35 mins

Servings:

6

Yield:

1 9-inch pie

Jump to Nutrition Facts

Ingredients

3 cups crushed digestive biscuits
5 tablespoons butter, at room temperature
⅓ cup white sugar
3 egg yolks
1 tablespoon thinly sliced calamansi peel
1 (14 ounce) can sweetened condensed milk
⅔ cup calamansi juice
1 cup heavy whipping cream (Optional)
2 tablespoons confectioners' sugar (Optional)

Directions

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 (per serving)

721	Calories
42g	Fat
80g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 721
% Daily Value *
Total Fat 42g	53%
Saturated Fat 24g	121%
Cholesterol 204mg	68%
Sodium 517mg	22%
Total Carbohydrate 80g	29%
Dietary Fiber 2g	8%
Total Sugars 58g
Protein 10g
Vitamin C 10mg	50%
Calcium 234mg	18%
Iron 1mg	3%
Potassium 312mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.