This No Bake Calamansi Tart is made with a Filipino cracker known as Skyflakes. All the ingredients are put in the freezer to set, which makes for a nice cool and tart dessert perfect for the summer.
First put the Skyflakes in the food processor and blitz until nice and sandy like. If you don’t have a food processor you can put the crackers in a ziploc bag and just start whacking it with a wooden spoon until the crackers have been smashed to bits.
Next add in both the coconut sugar and butter. Turn on the food processor again and mix until it looks like sand you would make a sand castle with. When you pinch the the crackers in between your fingers, it should stay smushed together. If it looks a little dry, add more butter a teaspoon at a time.
If you are using the ziplock method add in the sugar and butter in the ziplock bag and use your hands to massage the ingredients together.
Spray tart tins with coconut oil
Divide the crust between 4 tart tins. Use your fingers to press down and up the sides to coat with the crubs. Leave in the freezer while making the calamansi curd.
In a saucepan mix together the coconut condensed milk, almond milk and calamansi juice. Over medium to low heat bring to a light boil. Add in the arrowroot powder and lightly simmer on low for 5 minutes. Use a whisk to take out any lumps. Leave to cool to room temperature and then chill for 30 minutes in the refrigerator.
Take out the tarts from the freezer and the calamansi curd from the refrigerator.
All you need to do is divide the curd in between all the tarts. Then put it back in the freezer to set for at least 30 minutes.
To finish garnish with some summer berries and cherries and a sprig of mint.
Skyflakes can be replaced with any saltine cracker.
You can replace the vegan butter with regular butter and the coconut sugar for regular sugar.
Use the coconut condensed milk can to measure out the Almond Milk and you can use any milk you have on hand as well.
I have not made this curd with regular condensed milk. You can try, but it will be much sweeter.