Double Citrus Tart

Name: Double Citrus Tart
Ingredients: 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; fresh mint leaves, for garnish if desired; lemon slices or orange slice, if desired (to garnish)

12 ingredients

5 steps

Ingredients

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
fresh mint leaves, for garnish if desired
lemon slices or orange slice, if desired (to garnish)

Directions

1

Stir together first 4 ingredients. Press mixture evenly into a 9-inch tart pan with removable bottom; set aside.
2

Whisk together sweetened condensed milk, orange juice concentrate, lemon juice, and egg yolks until blended.
3

Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust.
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.
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.