INSTRUCTIONS​

Making the Tart Shell:

1. In the bowl of a stand mixer or using a hand mixer, place the butter.

2. Using low speed, cream the butter, then add the Sugar King Confectioners' Powdered Sugar. Mix until fully combined.

3. Add the egg yolks, followed by the egg. Mix until the eggs are fully incorporated.

4. Add the salt and vanilla extract. Mix until well incorporated.

5. Using a ¼-cup measuring cup, gradually add the flour in portions until all the flour has been incorporated.

6. Do not overmix. Stop mixing as soon as a soft dough forms.

7. Place the dough on a sheet of cling wrap and roll it out into a flat sheet.

8. Wrap the dough and refrigerate for about 10 minutes, or until thoroughly chilled.

9. Remove the dough from the refrigerator and portion according to the tart mold requirements.

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How to Prepare and Pre-bake Tart Shells:

1. Divide the dough into 13-gram portions. Using your hands, roll each portion into an elongated shape with slightly pointed ends.

2. Using your thumb, press the dough into the tart molds, making sure it covers the sides and fully takes the shape of each mold. Smooth the sides with your fingers. Repeat with the remaining dough. Preferably, chill the filled molds for about 15 minutes, or until thoroughly chilled.

3. Preheat the oven to 350°F (175°C) while the dough chills. Adjust the preheating time according to your oven and baking schedule.

4. Before baking, prick the bottom of each tart shell with a fork. This docking process allows steam to escape and helps prevent the dough from rising during baking.

5. Bake in the preheated oven at 350°F (175°C) for about 15 minutes. The tart shells do not need to be golden brown.

6. Allow the tart shells to cool completely before filling. Store any unused shells in the refrigerator or freezer for future use.

Cooking the Calamansi Curd:

1. In a non-reactive pan, combine the calamansi juice, Sugar King Value Refined Sugar, and calamansi zest. Cook over medium-high heat until the mixture comes to a boil.

2. In a separate saucepan, lightly whisk together the eggs and remaining Sugar King Value Refined Sugar.

3. Gradually add a portion of the boiling calamansi mixture to the egg mixture while whisking vigorously to temper the eggs and prevent them from curdling. Add the remaining calamansi mixture and continue cooking.

4. Cook the mixture until it comes to a boil, stirring continuously and briskly for about 1 minute. Add the Sugar King Glucose Syrup and mix until well incorporated.

5. Immediately transfer the calamansi curd to a bowl and place it over an ice bath to cool.

6. Once the calamansi curd has cooled to about 49°C, add the salt and butter in portions.

7. Continue whisking until the butter is fully incorporated and the calamansi curd is smooth and cool.

8. Cover and refrigerate overnight. The curd can be prepared ahead of time.

9. Transfer the chilled calamansi curd to a piping bag and use it to fill the tart shells.
    

Making the Crème Chantilly:

1. Pour the chilled heavy whipping cream into the bowl of a chilled stand mixer.

2. Using the whisk attachment, whip the cream until soft peaks form. Add a small amount of Sugar King Baker's Food Coloring Gel Greeen and mix until the cream has a light green tint.

3. Add the Sugar King Confectioners' Powdered Sugar and vanilla essence.

4. Continue whipping until the cream is smooth and stable. Avoid overwhipping, as this can result in a grainy texture.

5. Transfer the crème Chantilly to a piping bag and use as directed.

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Tart Assembly:

1. Make sure the pre-baked tart shells are completely cool before assembling.

2. Transfer the chilled calamansi curd to a piping bag and pipe it into each tart shell, filling it to just below the rim.

3. Pipe the green crème Chantilly on top of the calamansi curd, using your preferred piping tip to create a decorative finish.

4. Garnish each tart with a candied calamansi slice.

5. Serve immediately or refrigerate until ready to serve.