Recipe: The Kalamansi Tart

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Our pastry team, led by Executive Pastry Chef Mia De Ala, consists of a group of talented individuals with a passion for making world-class desserts. Together, they continue to impress attendees by creating the most delicious and unique desserts in-house for a variety of events, from major convention to gala dinner.

Just in time for the summer heat, we are thrilled to share the pastry team’s recipe to the MTCC’s Kalamansi Tart, a current favourite at events and in our pastry kitchen.

Kalamansi is a fruit that is indigenous to the Philippines where Chef Mia was born. It is a celebration of citrus and tastes like a combination of lemon, lime and orange. Kalamansi is available at Freshco and a number of Asian food retailer throughout the Greater Toronto Area.

Enjoy…

The following recipe makes one 9” fluted tart

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Sweet paste

3 tbsp. butter, at room temperature and diced

1/3c sifted icing sugar

1 medium egg

1/8 tsp salt

1 c pastry flour, sifted

  1. Beat butter until light and fluffy
  2. Add icing sugar and continue to beat
  3. Add egg and continue to beat until fully combined
  4. Add dry ingredients and mix lightly
  5. Turn out dough on work surface and continue to work dough until you achieve a smooth well combined dough
  6. Shape into a ¼” thick flat disk, cover with plastic wrap and chill in the refrigerator for a min of 2 hours
  7. Then take out dough let rest until ready to roll
  8. Roll out dough and line a light greased pan
  9. Place a piece of parchment over lined pan, fill with dried beans.
  10. Bake for 20min, then take out parchment and beans and continue to cook until completely done (approximately 15-20 min)
  11. Let cool and set aside until ready to use

Kalamansi curd

2/3 c of fresh kalamansi juice

2/3 cup of eggs (4 medium eggs)

2/3 c of fine granulated sugar

3 g of gelatin (bloomed in 15g of cold water)

5 tbsp of soft butter

  1. Meanwhile soak gelatin in cold water.
  • Put kalamansi juice, eggs and sugar in a heatproof mixing bowl and place bowl over a pan of hot water. Whisk continuously until mixture has thickened and sugar dissolved
  • When the lemon mixture reaches 140F (or 60C), remove from heat and stir in gelatin until dissolved.
  • Strain mixture through a sieve and then add butter and emulsify with emersion blender until fully combined
  • When ready fill fully baked shells
  • Refrigerate a minimum of 3 hours or until completely set
  • Garnish with fresh berries and whipped cream
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