Double Citrus Tart

Tarts are one of my favorite desserts, and I love this one from Southern Living a few years ago.  I’ve used it for a couple of Spring get-togethers in the past, and it’s been nice and refreshing every time.  What attracted me to it originally was the ginger snap crust with the orange – it seemed like a winner.  My only complaint about this recipe is that I usually find I need more crumbs/butter to make the crust than written, but I find that with almost all crumb crusts so clearly it’s me.  Regardless, if you like a thicker crust, plan to 1.5x the crust recipe and you’ll be good to go!  We really enjoyed this for our Easter dessert with some homemade whipped cream.

citrustart

  • 1 1/2 cups crushed gingersnap cookies
  • 5 tablespoons butter, melted
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1 (14-ounce) can sweetened condensed milk
  • 1/3 cup frozen orange juice concentrate, thawed
  • 1/4 cup fresh lemon juice
  • 2 large eggs, separated
  • 1 cup heavy whipping cream
  • 3 tablespoons granulated sugar
  • Garnishes: fresh mint leaves, lemon and orange slices

Stir together first 4 ingredients. Press mixture evenly into a 9-inch 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 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.

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.

 

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