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Vegan Kalamansi Tarts
Vegan Kalamansi Tarts
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr

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

Course: Dessert
Cuisine: Filipino
Servings: 12 Mini Tarts
  • 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
  • Edible flowers
  • Mint Leaves
Bake the Tart Base
  1. Pre-Heat oven to 325F

  2. 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.
  3. 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
  1. 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.

  2. Let it cool at room temperature until the pana cotta has hardened. 

  3. 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!
Recipe 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.