Vegan Kalamansi Tarts Recipe

Desserts | Healthy Filipino | Recipes
by Rezel Kealoha - February 6th, 2019
Last modified on February 7th, 2019

These Vegan Kalamansi Tarts are made with coconut milk that is flavored with kalamansi juice.  It’s sweet and tart and refreshing.

What is Kalamansi?

If you are wondering what the heck I am talking about you can read this article I did about the mighty kalamansi on Taste Cooking. Then come back here to make this tart.

How to Make Vegan Kalamansi Tarts

These tarts are actually very very similar to these lemon tarts I posted when I first started blogging.  The only difference is that I baked the tart shell this time.  Yes it is the same exact recipe and you can either leave it raw or bake it.  It depends on your preference for texture.  The tart shells are baked and then cooled and filled with some Kalamansi Panna Cotta.

Kalamansi Pana Cotta Filling

For the filling I used coconut cream as a base and solidified it with some agar agar.  This fantastic idea is from the Minimalist Baker.

Once the tart shells have cooled down pour in the panacotta and let it set.

Then just enjoy!

Vegan Kalamansi Tarts

Vegan Kalamansi Tarts

These Vegan Kalamansi Tarts are made with coconut milk that is flavored with kalamansi juice. It’s sweet and tart and refreshing.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: Filipino
Servings: 12 Mini Tarts
Author: Rezel Kealoha

Ingredients

FOR THE CRUST

  • 2 Cups Raw Cashews
  • 3/4 Cup Roasted Almonds
  • 1/4 Cup Shredded Coconut
  • 2 Tablespoons Hemp Seeds
  • 2 Tablespoons Coconut Oil
  • 2 Tablespoons Maple Syrup
  • 1/4 Teaspoon Himalayan Pink Salt

FINISHING TOUCHES

  • Edible flowers
  • Mint Leaves

Instructions

Bake the Tart Base

  • Pre-Heat oven to 325F
  • Place all the ingredients for the crust in a food processor and blend until you start getting moist crumbs. You should be able to pinch the dough and it holds together.
  • Coat a tart pan with a loose bottom with coconut oil. I used this pan. Turn out the dough into the tart pan and press into an even layer all over the bottom and the sides. Bake for 12 Minutes until the crust is golden brown.

Make the Kalamansi Pana Cotta

  • Once you have made the kalamansi pana cotta cool it down. Place it in the fridge for a couple of hours. Do not put the hot curd into the cool crust. It will get soggy. When the lemon curd has fully cooled pour into the crust.
  • Let it cool at room temperature until the pana cotta has hardened. 
  • I like to decorate mine with herbs and flowers. Use your imagination and creativity to finish the tart. Enjoy! Let me know if you make it!

Notes

Follow this recipe for the lemon curd and replace the lemon juice with Kalamansi Juice.
You can find frozen Kalamansi juice at Asian Grocery stores or fresh from Seafood City or at a local Farmers Market.
Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!
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