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
CALAMANSI SIMPLE SYRUP
Make and share this Calamansi Simple Syrup recipe from Food.com.
Provided by momaphet
Categories Beverages
Time 33m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- Cut each calamansi lime in half, and then squeeze the juice through a sieve and into a small container. Set aside the calamansi rinds. Discard the seeds in the sieve and save the calamansi juice for another use.
- Place the reserved rinds, sugar, and water into a saucepan over high heat and bring to a boil while stirring frequently. Reduce the heat to low, and simmer for 10 minutes, stirring until the sugar dissolves. Remove from the heat, and then cover the pot and allow the syrup to cool completely to room temperature.
- Pour the syrup through a fine mesh sieve set over a large bowl. Press down on the rinds in the sieve to extract as much liquid as possible. Discard the rinds. Store calamansi syrup in a lidded container and refrigerate for up to a month.
Nutrition Facts : Calories 1122.8, Fat 0.6, SaturatedFat 0.1, Sodium 13.5, Carbohydrate 298.5, Fiber 8.5, Sugar 271.2, Protein 2.1
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