Calamansi, or Citrofortunella microcarpa ,is a type of citrus that is native to the Philippines. It is a hybrid between a member of the genus citrus and the kumquat, hence, the reference to Fortunella. With its sweetly lemon-tangerine taste, it has long been a favorite by all walks of life in the islands, made either into a juice drink, as a salad dressing or simply sprinkled into any dish to enhance the taste. But what many may not know is that the petite lemon can be the basis for a very delicious dessert. So, mga Kababayan , (my countrymen), mga paesanos and peasanas from Bohol, try this and add to your list of menus for any party or fiesta celebration. Let me know when you do make one and post on Yhamie's Kitchen FB. page. Complete recipe here: INGREDIENTS: PASTRY 2 1/4 cup flour 1 tbsp sugar 1 egg 100g butter in room temperature 1 tsp calamansi juice FILLING 1 1/2 cups Sugar 3 egg yolks 2 eggs 3/4 cup butter 3/4 cup kalamsi juice PREPARATION: The procedure of making the crust shown in this video below using the aboved ingredients. CRUST 1. Take out the dough from the fridge, remove the wrap and place on your working surface. 2. With front-to-back and side-to-side roll movements, flatten out the dough enough to cover the tart pan. 3. Prepare the tart pan by applying butter throughout the interior surfaces including its inner sides. Then sprinkle flour all over the base making sure it sticks to the base and sides as this is to prevent the crust from sticking to the pan. 4. Place the rolling pin vertically on top of the dough and gently fold to the rolling pin. Then position the rolled dough over the top of the pan, roll out to cover the pan and allow to settle. Press around the sides and fix if needed. 5. With a fork, prick thru to the pan base to help it cook through in the oven. Then place in the oven and cook for 15 minutes at 350 degrees Fahrenheit. Remove from the oven and let it cool for about 10 minutes. Turn off heat. FILLING: 1. In a sauce pan, combine the egg yolks, eggs, lemon and sugar. Whisk until smooth. 2. Add the butter, lemon juice and sugar and whisk briskly to incorporate all the ingredients. 3. Then cook the mixture at low heat for about 3 minutes or until the cream thickens. Afterwards, pour the mixture over the tart crust and spread evenly around the base using a spatula. 4. Bring the tart pan now back to the still warm oven without turning it back on as you will just use the residual heat to further cook the mixture. Remove from the stove and allow to cool down. 5. Then chill in the fridge for about 4 hours or until the cream solidifies somewhat. Finish the tart with a light dusting of confectioners sugar. Serve topped with whipping cream or ice-cream.