No Bake Calamansi Tart with Skyflake Crust

Desserts | Healthy Filipino | Recipes
May 22nd, 2020
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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.

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:

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

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.

 

Calamansi Tart with Skyflake Crust
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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.

Course Dessert
Cuisine Filipino
Keyword Calamansi, Healthy Filipino, Kalamansi, No Bake, Tart
Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 Mini Tarts
Author Rezel Kealoha

Ingredients

Sky Flakes Crust

  • 1 Cup Crushed SkyFlakes Can sub any Saltine Cracker
  • 1/4 Cup Coconut Sugar
  • 1/4 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
  • 1/4 Cup Calamansi Juice
  • 1 Tablespoon Arrowroot Powder

Instructions

Sky Flakes Crust

  1. 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
  2. Spray tart tins with coconut oil

    Tart Tins
  3. 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

  1. 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

  1. 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.
  2. To finish garnish with some summer berries and cherries and a sprig of mint.

    Calamansi Tart with Skyflake Crust

Recipe 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.

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