Calamansi Tart

Ingredients and Weight:

• Tart Crust:
  • All-purpose flour, 1 1/2 cups (180g)
  • Unsalted butter, cold and cubed, 12 ounces (340g)
  • Sugar, 1/2 cup (100g)
  • Salt, 1/2 teaspoon (2g)
  • Vanilla extract, 1 teaspoon (5ml)
  • Ice water, 3-5 tablespoons (45-75ml)
• Calamansi Curd:
  • Calamansi juice, 1 cup (240ml)
  • Sugar, 1 cup (200g)
  • Eggs, 3 large
  • Unsalted butter, cold and cubed, 6 tablespoons (85g)
• Whipped Cream Topping:
  • Heavy cream, 1 cup (240ml)
  • Sugar, 2 tablespoons (25g)
  • Vanilla extract, 1/2 teaspoon (2ml)

Preparation Time:

• 30 minutes

Cooking Time:

• 30 minutes (for the crust) + 15-20 minutes (for the curd)

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

For the Crust:

1. In a large bowl, whisk together the flour, sugar, and salt.
2. Add the cubed butter and cut it into the dry ingredients using a pastry cutter or two forks until the mixture resembles coarse crumbs.
3. Add the vanilla extract and ice water, 1 tablespoon at a time, mixing until the dough just starts to come together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat oven to 350°F (175°C).
6. On a lightly floured surface, roll out the dough to a 12-inch (30cm) circle.
7. Transfer the dough to a 9-inch (23cm) tart pan with removable bottom and trim the edges.
8. Line the tart crust with parchment paper and fill with pie weights or dried beans.
9. Bake for 15-20 minutes, or until the crust is golden brown.
10. Remove the parchment paper and weights and allow the crust to cool completely.

For the Calamansi Curd:

1. In a medium saucepan, whisk together the calamansi juice and sugar.
2. In a separate bowl, whisk the eggs.
3. Gradually whisk the hot calamansi mixture into the eggs.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and coats the back of a spoon.
5. Remove from heat and stir in the cold butter until melted and smooth.
6. Strain the curd through a fine-mesh sieve and cover with plastic wrap. Refrigerate for at least 4 hours, or overnight.

For the Whipped Cream Topping:

1. In a medium bowl, beat the heavy cream on high speed until stiff peaks form.
2. Add the sugar and vanilla extract and beat until combined.

To Assemble the Tart:

1. Spread the calamansi curd evenly over the cooled tart crust.
2. Top with the whipped cream.
3. Refrigerate for at least 3 hours before slicing and serving.

Nutritional Information:

Per serving (1/8 tart):

• Calories: 350
• Fat: 18g
• Carbohydrates: 35g
• Protein: 5g

Dish Characteristics:

• Sweet and tart
• Creamy and smooth
• Refreshing and flavorful

User Comments:

• "The perfect balance of sweet and tart, with a creamy and melt-in-your-mouth topping." - Sarah O.
• "The calamansi curd is absolutely divine! It's so rich and flavorful." - John M.
• "This tart is a showstopper! It's beautiful and delicious." - Mary B.
• "I'm not usually a fan of tarts, but this one changed my mind. It's so light and airy." - Tom K.
• "I made this tart for a party and it was a hit! Everyone loved it." - Jane S.

Special Precautions and Tips:

• Calamansi fruits are similar to limes but slightly sweeter. If you cannot find calamansi, you can substitute it with lime juice.
• Make sure the curd is completely cold before pouring it into the tart crust to prevent the crust from becoming soggy.
• If the whipped cream starts to deflate while you are piping it onto the tart, refrigerate it for a few minutes to stiffen it up.