These Vegan Kalamansi Tarts are made with coconut milk that is flavored with kalamansi juice. It’s sweet and tart and refreshing.
Pre-Heat oven to 325F
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.
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.
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.