Go Back Email Link
–+ servings
Vegan Kalamansi Tarts
Print Recipe
5 from 1 vote

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.
Prep Time30 minutes
Cook Time30 minutes
Chill Time1 hour
Total Time1 hour
Course: Dessert
Cuisine: Filipino
Servings: 12 Mini Tarts
Author: Rezel Kealoha

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.

Notes

Note if you are using a bigger pie tin use a 9 inch one and bake for 20-30 minutes.
You can find frozen Kalamansi juice at Asian Grocery stores or fresh from Seafood City or at a local Farmers Market.