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) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
951
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).