Double Citrus Tart
This top-rated dessert recipe is a huge hit with our users. Serve this refreshing treat at your next friendly gathering. Recipe by Southern Living (Mary Ann Lee, Marco Island, Florida, March 2005).
Ingredients
| 1 1/2 cups | 360 ml | crushed gingersnap cookies |
| 5 tablespoons | 75 ml | butter, melted |
| 2 tablespoons | 30 ml | brown sugar |
| 1/4 teaspoon | 1.3 ml | ground cinnamon |
| 1 (14-ounce) can | sweetened condensed milk | |
| 1/3 cup | 80 ml | frozen orange juice concentrate, thawed |
| 1/4 cup | 60 ml | fresh lemon juice |
| 2 | large eggs, separated | |
| 1 cup | 240 ml | heavy whipping cream |
| 3 tablespoons | 45 ml | granulated sugar |
| — | Garnishes: fresh mint leaves, lemon and orange slices |
Instructions
Prep time: 30 mins. Bake time: 25 mins. Chill time: 4 hours. Yield: Makes 8 to 10 servings.
Step 1: Stir together first 4 ingredients (gingersnap cookies, butter, brown sugar, cinnamon). Press mixture evenly into a 9-inch tart pan with removable bottom; set aside.
Step 2: Whisk together sweetened condensed milk, orange juice concentrate, lemon juice, and egg yolks until blended.
Step 3: Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust.
Step 4: Bake at 325° for 20 to 25 minutes or just until filling is set. Remove to a wire rack, and let cool completely. Cover and chill at least 4 hours. Remove tart from pan, and place on a serving dish.
Step 5: Beat whipping cream and granulated sugar at medium speed with an electric mixer until stiff peaks form. Dollop around edges of tart; garnish, if desired.
Garnishes: fresh mint leaves, lemon and orange slices.