Calamansi and Clementine Tart

Calamansi is an asian citrus fruit. It is small, about the size of a round chocolate truffle. It is tart, and yet it is refreshing when made into a drink (a la Lemonade- with honey, fresh mint, sparkling water and fresh sugar cane, or with honey, fresh rosemary and sparkling water) or made into a cocktail drink.

Since it is quite acidic it can used for vinaigrettes, marinades and Ceviche. It wouldn't be surprising with the absence of lime the calamansi is an alternative to making an asian guacamole perhaps?

The list goes on.

Today's project was to make a Calamansi and Clementine Tart.

This pastry could have well been made solely with calamansi. However, pairing it with sweet clementines add a different flavor base to the dessert. The tartness of the calamansi is "tamed." It's refreshing! And it pairs well with tea! And clementines are so abundant this time of year so why not take advantage of it.

The pastry base (pate sucree) is made with flour, butter, powdered sugar and almond flour.

The topping is Italian Meringue.

Three ladies came to the shop mid afternoon and they were the very first to enjoy the tart! You can see the excitement wanting to try it (they said, before going for a late lunch they wouldn't want to pass this one up ). Oh how they rolled their eyes on the first bite it was fun to see! Happy ladies!  All of them were familiar with the citrus fruit. And they've never had or seen this fruit made into a tart before.

Chatting with them they mentioned it is now grown in Florida and California, and even in one of their friend's backyard..yes, in New York. But still, it remains exotic and rare, and relatively unknown. And of course you wouldn't have guessed who these ladies were or from. All three were Asians.