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!

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
6
Yield:
1 9-inch pie
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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

721 calories; protein 10.4g 21% DV; carbohydrates 80.1g 26% DV; fat 41.5g 64% DV; cholesterol 204.4mg 68% DV; sodium 516.8mg 21% DV. Full Nutrition
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