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Calamansi Tart

"Due to the restrained availability of key lime here in Malaysia, I've determined to replacement this predominant component with calamansi, which might be locally grown and may be found in abundance. I locate that the flavors go extremely properly collectively and might clearly be a success for those who do no longer pretty favor the bitterness of lime but who want to enjoy a mild and zesty, yet creamy, dessert. Hope you'll attempt it out!"

Ingredients :

3 cups overwhelmed digestive biscuits
5 tablespoons butter, at room temperature
1/3 cup white sugar
three egg yolks
1 tablespoon thinly sliced calamansi peel
1 (14 ounce) can sweetened condensed milk
2/3 cup calamansi juice
1 cup heavy whipping cream (optional)
2 tablespoons confectioners' sugar (optional)

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H35M

Preheat the oven to 350 tiers F (one hundred seventy five ranges C).
Combine biscuit crumbs, butter, and sugar in a bowl using fingers till well blended. Press mixture into bottom and aspects of a tart pan and flatten frivolously the usage of a spoon.
Bake in the preheated oven till golden, 7 to 8 mins. Remove from oven and depart oven on. Allow shell to relaxation at the same time as making ready filling.
Whisk egg yolks and calamansi peel in a bowl on high velocity until mild and fluffy. Reduce pace to medium and step by step add condensed milk until clean and thickened. Stir in calamansi juice and mix just till nicely combined. Pour aggregate into tart shell.
Bake in the warm oven till set and not browned, about 10 minutes. Cool on a twine rack until tart reaches room temperature, about 30 minutes. Refrigerate until cool, about half-hour greater, earlier than serving.
Meanwhile, whip heavy cream and sugar collectively in a bowl till stiff peaks form.
Slice tart into 6 equal portions and top with a beneficiant quantity of whipped cream.

Notes :

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