Mini calamansi tart

Ingredients

For the short crust pastry:

1 1⁄4 cup gluten-free plain flour
1 cup almond meal
1 tsp xanthan gum
145g cold butter cut into small cubes
3 Tbsp caster sugar
2 eggs beaten
1 pinch of salt

For Calamansi curd:
6 egg yolks
125g unsalted butter
3⁄4 cup caster sugar
3⁄4 cup fresh calamansi juice, or if using calamansi powder (use 5 sachets (2g each) and mix in 3⁄4 cup water)
Italian Meringue: 1 cup caster sugar
1⁄4 cup water
4 egg whites
1⁄4 tsp cream of tartar

Special Equipment

Stand Mixer Food Processor
Pastry brush
Round Cookie/ Pastry cutters
Mini Muffin tray tin/ individual mini tart tins

Instructions

1. Make the short crust pastry. Sift and mix all dry ingredients in a bowl. Transfer dry ingredients into a food processor; add the cold butter and pulse mixture until you get a sandy crumb consistency. Add the beaten eggs and mix until it just comes together to form a ball. You can add a tablespoon of cold water at a time if needed. Wrap the dough in cling wrap and let it rest in the fridge for 30 minutes.

2. Take pastry out of the fridge. If dough is quite firm, leave it out for a few minutes to soften at room temperature. Lightly flour your rolling pin and a large sheet of baking paper. Place the dough in the middle, dust with more flour and roll out dough about 3mm thickness. Cut out rounds of pastry just enough to cover your individual tart or muffin tins with a round cookie cutter (having the width of the muffin pan/tart openings as a guide). Press the pastry into the mould, keeping the thickness consistent. Use a knife to trim off excess at the top. Prick bottom with a fork and chill for another hour in the fridge.

3. Preheat oven to 160 °C fan, place tart/muffin tins on a baking sheet pan and bake for 12 to 13 minutes until golden. Cool completely. Remove from tin and set aside.

4. Make the calamansi curd. In a medium saucepan, combine sugar, calamansi juice, egg yolks, butter, and cook over low heat. Cook and continuously stir for 15 minutes until thick and creamy. Transfer to a bowl and cover with plastic wrap and it should be touching the curd to avoid skin to form on top. Place in the fridge for an hour to chill. Fill your tart cases with the calamansi curd.Return to fridge and chill to set for 3 to 4 hours or overnight.

5. When ready to assemble the tart, make the Italian meringue. Place egg whites and cream of tartar in the bowl of a stand mixer with a whisk attachment ready to whisk. Meanwhile, combine sugar and water in a small pan and bring to a boil, mixing to dissolve. Brush side of pan with wet pastry brush to avoid sugar crystals from forming. Boil until syrup reaches 115°C on a thermometer (around 10-15 minutes) then start whisking the egg whites on low speed. Once the syrup reaches 121°C, remove pan from heat and with the mixer still running, gradually pour the syrup into the meringue then increase mixer to medium speed setting until cooled and the meringue is stiff, smooth, and glossy.

6. Take the chilled calamansi tart from the fridge to begin assembling. Using a pastry bag with a star tip, transfer meringue into the pastry bag and pipe meringue on top of the filling and blowtorch to toast some of the meringue. Garnish with half slice of calamansi.

*Calamansi curd can be placed in glass jars and stored in the fridge for up to 10 days. They can also be stored in the freezer, using freezer-safe containers. You can enjoy this with ice cream, pancakes, and fillings for cakes and tarts!

*Italian Meringue is best done on the day the dessert will be served for a more glossy and marshmallowy finish.