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    Home » Blog » Recipes » Calamansi Recipes

    Published: May 22, 2020 · Modified: Apr 29, 2024 by Rezel Kealoha · This post may contain affiliate links · Leave a Comment

    No Bake Calamansi Tart with Skyflake Crust

    Jump to Recipe Print Recipe

    This No Bake Calamansi Tart is made with a Filipino cracker known as Skyflakes.  All the ingredients are put in the freezer to set, which makes for a nice cool and tart dessert perfect for the summer.

    Calamansi Tart with Skyflake Crust

    Calamansi Tart

    I've made a Calamansi Tart before, but this is different.  Like stupid easy and even more yummy different.  The crust is made with Skyflakes the ubiquitous cracker from the Philippines.  Inside the tart is a super lush and creamy quick calamansi curd made with just 4 ingredients.  I KNOW!  Oh and did I mention, there is no oven involved.  Just the freezer.  So.. let's get started.

    How to Make a Skyflakes Crust

    I've always wanted to make a tart with a Skyflakes Crust.  They now have a version of the cracker made with flaxseeds.  You all know I am all for ingredients with additional nutrients.  This crust is super simple all you need are these ingredients and a food processor.

    • 1 Cup Skyflakes crackers - 5 packets (you can sub in any saltine cracker)
    • ¼ Cup Coconut Sugar
    • ¼ Cup Melted Vegan Butter
    Calamansi Tart with Skyflake Crust

    First put the Skyflakes in the food processor and blitz until nice and sandy like.  If you don't have a food processor you can put the crackers in a ziploc bag and just start whacking it with a wooden spoon until the crackers have been smashed to bits.

    Next add in both the coconut sugar and butter.  Turn on the food processor again and mix until it looks like sand you would make a sand castle with.  When you pinch the the crackers in between your fingers, it should stay smushed together.  If it looks a little dry, add more butter a teaspoon at a time.

    If you are using the ziplock method add in the sugar and butter in the ziplock bag and use your hands to massage the ingredients together.

    Lining the Tart Tin

    First spray your tart tins with coconut oil.

    Calamansi Tart with Skyflake Crust

    I used 4 inch tart tins, but you are more than welcome to even make it easier by using little jars.  To line the tart tins evenly devide the blitzed cracker between 4 tart tins.

    Calamansi Tart with Skyflake Crust

    Use your fingers to smash it it, making sure the crust is level and fully packed and the sides have crusts as well.

    Calamansi Tart with Skyflake Crust

    Leave the crusts in the freezer while you make the Calamansi Curd.

    How to Make Calamansi Curd

    To make the Calamansi Curd all you need are these 4 ingredients:

    • 1 7oz Can of Coconut Milk
    • Using the same can measure in 7oz Almond Milk
    • ¼ Cup Calamansi Juice
    • 1 Tablespoon Arrowroot Powder
    Calamansi Tart with Skyflake Crust

    In a saucepan mix together the coconut condensed milk, almond milk and calamansi juice.  Over medium to low heat bring to a light boil.  Add in the arrowroot powder and lightly simmer on low for 5 minutes.  Use a whisk to take out any lumps.  Leave to cool to room temperature and then chill for 30 minutes in the refrigerator.

    How to Put Together the Calamansi Tart

    Now that everything is super chill, it's time to put it all together.  Take out the tarts from the freezer and the calamansi curd from the refrigerator.

    All you need to do is divide the curd in between all the tarts.  Then put it back in the freezer to set for at least 30 minutes.

    Calamansi Tart with Skyflake Crust

    To finish garnish with some summer berries and cherries and a sprig of mint.

    Calamansi Tart with Skyflake Crust
    Calamansi Tart with Skyflake Crust
    Calamansi Tart with Skyflake Crust

    Other Tarts You Will Enjoy

    Sampalok at Mangga Tart | (Tamarind and Mango Tart)

    Vegan Langka and Saba – Jackfruit and Banana Galette Recipe

    Black Sesame Cherry Galette

    Calamansi Tart with Skyflake Crust

    No Bake Calamansi Tart with Skyflake Crust

    This No Bake Calamansi Tart is made with a Filipino cracker known as Skyflakes.  All the ingredients are put in the freezer to set, which makes for a nice cool and tart dessert perfect for the summer.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes minutes
    Chill Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Course: Dessert
    Cuisine: Filipino
    Servings: 4 Mini Tarts
    Author: Rezel Kealoha

    Equipment

    • Food Processor
    • 4 Inch Tart Tins - 4

    Ingredients

    Sky Flakes Crust

    • 1 Cup Crushed SkyFlakes Can sub any Saltine Cracker
    • ¼ Cup Coconut Sugar
    • ¼ Cup Melted Vegan Butter
    • Coconut Oil Spray

    Calamansi Curd

    • 1 7oz Can Coconut Condensed Milk
    • 7oz Almond Milk use the same can to measure almond milk
    • ¼ Cup Calamansi Juice
    • 1 Tablespoon Arrowroot Powder

    Instructions

    Sky Flakes Crust

    • First put the Skyflakes in the food processor and blitz until nice and sandy like.  If you don’t have a food processor you can put the crackers in a ziploc bag and just start whacking it with a wooden spoon until the crackers have been smashed to bits.
      Next add in both the coconut sugar and butter.  Turn on the food processor again and mix until it looks like sand you would make a sand castle with.  When you pinch the the crackers in between your fingers, it should stay smushed together.  If it looks a little dry, add more butter a teaspoon at a time.
      If you are using the ziplock method add in the sugar and butter in the ziplock bag and use your hands to massage the ingredients together.
      Skyflakes Crust
    • Spray tart tins with coconut oil
      Tart Tins
    • Divide the crust between 4 tart tins. Use your fingers to press down and up the sides to coat with the crubs. Leave in the freezer while making the calamansi curd.
      Skyflakes crust in tart tin.

    Calamansi Curd

    • In a saucepan mix together the coconut condensed milk, almond milk and calamansi juice.  Over medium to low heat bring to a light boil.  Add in the arrowroot powder and lightly simmer on low for 5 minutes.  Use a whisk to take out any lumps.  Leave to cool to room temperature and then chill for 30 minutes in the refrigerator.
      Calamansi Curd in a sauce pan with a whisk.

    Assembly

    • Take out the tarts from the freezer and the calamansi curd from the refrigerator.
      All you need to do is divide the curd in between all the tarts.  Then put it back in the freezer to set for at least 30 minutes.
      Filled tart.
    • To finish garnish with some summer berries and cherries and a sprig of mint.
      Calamansi Tart with Skyflake Crust

    Notes

    Skyflakes can be replaced with any saltine cracker.
    You can replace the vegan butter with regular butter and the coconut sugar for regular sugar.
    Use the coconut condensed milk can to measure out the Almond Milk and you can use any milk you have on hand as well.
    I have not made this curd with regular condensed milk.  You can try, but it will be much sweeter.
    Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!
    For more  Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest.  Or subscribe to get these recipes in your inbox.  And if you make this No Bake Calamansi Tart with Skyflakes Crust I would love to see it.  Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.

    More Calamansi Recipes

    • Calamansi Wine Spritzer
    • Calamansi Olive Oil Cake
    • Calamansi Yakult Slushie
    • Mushroom Sisig

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    Hi! I'm Rezel and I am here to guide you on how to use those Filipino ingredients you have in a fresh new way. As a fellow home cook, the focus is easy to make recipes with lots of Filipino flavor. You will find a mix of reimagined Filipino Recipes along side traditional recipes on our site.

    More about me →

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    From Bangus to calamansi, wear our merch featuring your favorite Filipino ingredients! Hindi lang pampakain, pamporma rin!

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