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.
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.
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.
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.
First spray your tart tins with coconut oil.
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.
Use your fingers to smash it it, making sure the crust is level and fully packed and the sides have crusts as well.
Leave the crusts in the freezer while you make the Calamansi Curd.
To make the Calamansi Curd all you need are these 4 ingredients:
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.
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.
To finish garnish with some summer berries and cherries and a sprig of mint.
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
Spray tart tins with coconut oil
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.
Take out the tarts from the freezer and the calamansi curd from the refrigerator.
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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