Currently, a fast-food chain restaurant’s most popular dish is in demand across the US. This recipe is for you if you always request something extra spicy when ordering. The sichuan peppercorn’s numbing effect dampens the heat and makes you want more despite the fact that it is hot and will make you perspire.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 1 9-inch pie |
Ingredients
- 3 cups crushed digestive biscuits
- 5 tablespoons butter, at room temperature
- ⅓ cup white sugar
- 3 egg yolks
- 1 tablespoon thinly sliced calamansi peel
- 1 (14 ounce) can sweetened condensed milk
- ⅔ cup calamansi juice
- 1 cup heavy whipping cream (Optional)
- 2 tablespoons confectioners’ sugar (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine biscuit crumbs, butter, and sugar in a bowl using fingers until well combined. Press mixture into bottom and sides of a tart pan and flatten evenly using a spoon.
- Bake in the preheated oven until golden, 7 to 8 minutes. Remove from oven and leave oven on. Allow shell to rest while preparing filling.
- Whisk egg yolks and calamansi peel in a bowl on high speed until light and fluffy. Reduce speed to medium and gradually add condensed milk until smooth and thickened. Stir in calamansi juice and mix just until well combined. Pour mixture into tart shell.
- Bake in the hot oven until set and not browned, about 10 minutes. Cool on a wire rack until tart reaches room temperature, about 30 minutes. Refrigerate until cool, about 30 minutes more, before serving.
- Meanwhile, whip heavy cream and sugar together in a bowl until stiff peaks form.
- Slice tart into 6 equal pieces and top with a generous amount of whipped cream.
Nutrition Facts
| Calories | 721 kcal |
| Carbohydrate | 80 g |
| Cholesterol | 204 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 24 g |
| Sodium | 517 mg |
| Sugars | 58 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
This is a very easy recipe if you have access to the clalmansi fruits. Thankfully I have a Calamansi tree in my back yard and it always has an abundance of fruit. I made this about two weeks ago and it was delicious. It kept very well in my fridge in a covered container. If you can’t find Calamansi, then limes work just as well.