Double Citrus Tart

This orange and lemon tart combines the bright citrus flavor of lemon and orange in a crisp gingersnap crust. You can make the orange and lemon tart up to 1 month ahead, so it’s perfect for a party. Just omit the whipped cream and garnish, and chill as directed. Remove the metal rim of the tart pan; cover with plastic wrap, and freeze in a zip-top plastic freezer bag. Thaw overnight in the refrigerator, and add the whipped cream and garnish up to 4 hours before serving.

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
• Garnishes: fresh mint leaves, lemon and orange slices

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.

Source: Mary Ann Lee, Marco Island, Florida, Southern Living
MARCH 2005