Calamansi Lime Curd with Ginger Crumble and Cardamom Cream

It’s funny how our brains connect dots sometimes. I had leftover limes from last week’s recipe and I needed some way to use them up. I chanced upon a mention of key lime pie—a dessert that’s popular in the United States—and the idea for today’s recipe popped into my head fully formed.

The concept is a deconstructed lime pie, using calamansi lime instead of key lime because it’s readily available, and made with tropical flavours (think mango, ginger, coconut and cardamom). The primary component is a lime curd that’s a cross between kaya and lemon curd, using coconut milk as the base but adding a bright citrusy kick. Accompanying the curd is a ginger crumble inspired by cheesecake crusts; it’s made from digestive biscuits, coconut sugar (to amp up the coconut-tiness) and ground ginger powder. A cardamom whipped cream complements the entire dish, adding airiness, spice and a contrasting colour. Mango and basil lend a pop of freshness and go perfectly with lime.

We start by making the lime coconut curd. Combine chopped lemongrass (this is how we layer flavours; in this case, citrus) with coconut milk, egg yolks, sugar, lime juice, lime zest and some salt in a saucepan. Heat over medium heat, making sure to stir constantly. You want to cook the eggs just enough for them to thicken the curd, and not so much that you make scrambled eggs with lime (trust me, no one wants to eat that). You’ll know it’s done when you can run your finger across the back of a spoon coated with the curd and it doesn’t run. Strain the lime coconut curd to remove the lemongrass. Cover the curd with plastic wrap and allow it to firm up in the fridge. You can make this a few days ahead.

Now it‘s time for some fun. Take out your frustrations on some digestive biscuits. Place them in a sealable bag and pulverise them into fine crumbs. Then add grated coconut sugar, a teaspoon of ginger and melted butter. The ginger adds a touch of zingy spice that pairs with the lime. Press the crumble mix into a baking tray and bake in a preheated oven for a few minutes until it turns golden brown. Allow it to cool, then store in an airtight container.

When you’re ready to assemble, dice the mango and set aside. Make the cardamom whipped cream by combining heavy cream, icing sugar and cardamom powder and whipping to soft peaks.

To plate, spoon the chilled lime coconut curd off-center. Scatter the ginger crumble, breaking up some of the larger pieces so that the crumble lies both on and off the curd. Place the mango dice alongside the curd and crumble. Create a quenelle of the cardamom whipped cream and place on top of both the crumble and the curd. Finish with some basil leaves, placing them for maximum visual contrast.

I’ve served this three ways. The first is the deconstructed style that you see at the top of the post. The second approach is simpler and fuss-free; just toss everything into a bowl, it’s just as delicious. The final is in the form of a tart, as homage to the original inspiration.

If you make it this way, press the ginger crumble into a tart/muffin tin (make sure you line the mould with muffin paper so your tarts can be removed) and bake according to the recipe. After baking, allow the tart to cool down, then spoon in the lime coconut curd and bake in the oven at 160ºC for 15 minutes. Once the tarts have fully cooled, store them in the fridge until ready to serve. Pipe on the cardamom cream and top with a basil; you can omit the mango.

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Jonathan

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