Double Citrus Tart

Double Citrus Tart


Crust

1 1/2 cups crushed gingersnap cookies

5 tablespoons butter, melted

2 tablespoons brown sugar

1/4 teaspoon ground cinnamon


Filling

1 (14 ounce) can sweetened condensed milk

1/3 cup frozen orange juice concentrate, thawed

1/4 cup freshly squeezed lemon juice

2 large eggs, separated


Topping

1 cup heavy whipping cream

3 tablespoons granulated sugar


Optional garnishes: fresh mint leaves, lemon or orange zest or slices


Preheat oven to 325 degrees F. In a medium bowl, stir together the crushed cookies, melted butter, brown sugar, and cinnamon. Press the mixture evenly into a 9-inch tart pan with a removable bottom; set aside. In a separate bowl, whisk together condensed milk, orange juice, lemon juice, and egg yolks until blended. Beat the egg whites with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust. Bake in preheated oven for 20 to 25 minutes or just until filling is set. Remove to a wire rack; cool completely. Cover and chill at least 4 hours. Remove tart from pan and place on a serving dish.

Beat whipping cream and sugar at medium speed with an electric mixer until stiff peaks form. Dollop around edges of tart. Garnish, if desired.


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