Double Citrus Tart
From lacrenshaw 15 years ago
- 25 minutes to make
- Serves 10
Originally appearing in the March 2005 issue of Southern Living magazine, I gleaned this from the pages of myrecipes.com Cook time does not include chill time.
Ingredients
- 1 1/2 cups gingersnaps, crushed shopping list
- 5 tablespoons butter, melted shopping list
- 2 tablespoon brown sugar shopping list
- 1/4 teaspoon cinnamon shopping list
- 14 ounce can sweetened condensed milk shopping list
- 1/3 cup frozen orange juice concentrate, thawed shopping list
- 1/4 cup fresh lemon juice shopping list
- 2 large eggs, separated shopping list
- 1 cup heavy whipping cream shopping list
- 3 tablespoons granulated sugar shopping list
How to make it
- Preheat oven to 325 degrees F.
- Stir together first four ingredients.
- Press mixture evenly into a 9" tart pan with removable bottom.
- Set aside.
- Whisk together sweetened condensed milk, orange juice concentrate, lemon juice and egg yolks until blended.
- Beat egg whites at medium speed with an electric mixer until stiff peaks form.
- Fold into condensed milk mixture.
- Pour into prepared crust.
- Bake for 20 to 25 minutes OR until filling is just set.
- Remove to a wire rack and cool completely.
- Cover and chill at least 4 hours.
- Remove from tart pan to serving dish.
- Beat whipping cream and sugar at medium speed with an electric mixer until stiff peaks form.
- Dollop around edges of tart.
- Garnish with mint leaves, lemon and orange slices, if desired.
The Rating
Reviewed by 4 people-
Sounds very yummy! I love citrus. Haven't seen this one before.
gapeach55
in Covington loved it
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ohhhhhhh my i love this one too im trying to catch up with what ive missed sorry im behind
five
love ya tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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