These Vegan Kalamansi Tarts are made with coconut cream that is flavored with kalamansi juice. It's sweet and tart and refreshing.
These tarts are actually very very similar to my lemon tarts. 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 Vegan Kalamansi Curd.
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.
Ingredients to Make the Kalamansi Tart Crust
The beauty of this crust is that it can be eaten unbaked (raw) or baked. It all depends on the texture you want when you bite into the Kalamansi Tart. These are the ingredients you will need. Note this is very nut based.
Roasted Cashews - For the nuts I recommend that you use roasted ones. I love cashews as they mimic the smoothness and taste and fat of butter.
Roasted Almonds - For protein and crunch!
Shredded Coconut - This is mainly for the crunch if you are not going to bake the crust.
Hemp Seeds - For added protein and fiber. Desserts can be healthy!
Coconut Oil - This will work as our key binder to blend everything together and make it stick.
Maple Syrup - You can use any liquid sweetener here. We just like the taste of maple. Date syrup would work well too.
Himalayan Pink Salt - Any salt will do. I heard there is no real benefits of using this salt. Salt is salt.
Kalamansi Vegan Curd Filling Ingredients
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.
This is what you will need to make the curd filling.
Coconut Cream - Make sure you use a can that says coconut cream NOT coconut milk. You need the thickness of the coconut cream to help thicken the curd.
Kalamansi Juice - If you can find fresh that would be best! But you can now find them in bottled or frozen at your local Filipino grocery store.
Arrowroot Starch - This will help set the kalamansi curd.
Maple Syrup - Our key vegan sweetener. Again date syrup can be used as well.
How to Make Vegan Kalamansi Tarts
What you should do first is make the Kalamansi Tart dough and press that into your pie tins. You can use one 8 inch pie tin or 4-6 mini ones depending on the size you pick. These pies are super cute using the mini pie tins I think.
Once you have the dough ready make the kalamansi curd and pour it into the raw tart shells.
Now it is time to bake the tarts. If you are baking it in a bigger tin bake for 20-30 minutes until the curd has set and the tart shell is nice and golden.
If you are baking smaller tarts bake for 10-12 minutes.
Take Kalamansi Tarts out of the pie tins and place the tarts on a wire rack to cool.
If you want you can decorate them with white chocolate strips and edible flowers and some mint. Totally optional!
How To Store Vegan Kalamansi Tarts
These tarts are best eaten right away. If you do have some left over it is best to cut them into slices (if you made a big Kalamansi tart) and wrap them up individually and freeze for up to 3 months. To defrost just take them out and leave on the counter until they come to room temperature.
It is not advisable to put them in the fridge or counter as you will defiantly get a soggy bottom.
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Equipment
Ingredients
Vegan Kalamansi Curd (Adapted from Minimalist Baker)
- 1 14oz Can Coconut Cream
- ½ Cup Kalamansi Juice
- 2 Tablespoons Arrowroot Starch
- 2 Tablespoons Maple Syrup
For the Crust
- 2 Cups Raw Cashews
- ¾ Cup Roasted Almonds
- ¼ Cup Shredded Coconut
- 2 Tablespoons Hemp Seeds
- 2 Tablespoons Coconut Oil
- 2 Tablespoons Maple Syrup
- ¼ Teaspoon Himalayan Pink Salt
Garnishes
- 12 Edible flowers
- 24 Mint Leaves
- ¼ Cup Melted White Chocolate
Instructions
- Prep. Pre-Heat oven to 325F. Spray mini pie tins with coconut oil spray.
- Make the Kalamansi Curd. Pour coconut cream in a small sauce pan. In a separate bowl mix together the kalamansi juice and arrowroot. Add it to the coconut cream and whisk well then the maple syrup. Turn on the heat and cook on medium heat until you see tiny bubbles on the side. Make sure it does not boil though. Reduce the heat and keep stirring until the mixture is thick and can hold its shape when you drag your whisk through. This should take about 10 minutes. Once thick transfer the kalamansi curd into a bowl and cover the surface with plastic wrap and leave to cool in the fridge for 1 hour.
- Make the Crust. 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.
- Line Pie Tin. Divide dough into 12 portions. Place a portion into a tin and press into an even layer all over the bottom and the sides. Repeat for the rest of the tins.
- Bake. Take the curd out of the fridge and divide equally into each pie tin. Once filled bake for 12 Minutes until the crust is golden brown. See note for baking time for bigger tins.
- Cool. Let it cool at room temperature until the kalamansi curd has set.
- Garnish with the white chocolate, herbs and flowers. Use your imagination and creativity to finish the tart. You can use a fork to drizzle the white chocolate over the tarts.
Miles says
Can I omit the hemp seeds?
Rezel Kealoha says
Yes you can.