Calamansi Cream Tart by FEATR Media

Lightly brush each lumpia wrapper with oil, then stack two together. Press into muffin tins or tart molds and weigh down with another muffin pan. Bake at 190°C for 10–12 minutes, or until crisp and golden. Let cool completely.

In a heatproof bowl, whisk together the egg yolks, sugar, calamansi juice, zest, and salt. Set over a pan of simmering water and cook, stirring constantly, until thickened.

Remove from the heat and whisk in the butter until smooth. Cover the surface with plastic wrap and chill completely.

Whip the chilled NESTLÉ All Purpose Creamer until stiff peaks form. Gently fold in the chilled calamansi curd until smooth and fully combined. Chill for 15–20 minutes, if needed, for easier piping.

Pipe or spoon the calamansi cream into the cooled tart shells. Garnish with calamansi zest and mint leaves. Serve immediately, or chill for up to 2 hours before serving.