No Bake Calamansi Tart with Skyflake Crust
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.
Prep Time15 minutes mins
Chill Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Dessert
Cuisine: Filipino
Servings: 4 Mini Tarts
Sky Flakes Crust
- 1 Cup Crushed SkyFlakes Can sub any Saltine Cracker
- ¼ Cup Coconut Sugar
- ¼ Cup Melted Vegan Butter
- Coconut Oil Spray
Calamansi Curd
- 1 7oz Can Coconut Condensed Milk
- 7oz Almond Milk use the same can to measure almond milk
- ¼ Cup Calamansi Juice
- 1 Tablespoon Arrowroot Powder
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.
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.