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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Double Citrus Tart Recipe

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This recipe for Double Citrus Tart is from The Rohrback Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups crushed gingersnap cookies
4 Tbsp. butter, melted
2 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1 (14 ounce) can sweetened condensed milk
1/3 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice with zest
2 large eggs, separated
1 cup heavy whipping cream
3 Tbsp. granulated sugar

Garnishes: fresh mint leaves, lemon and orange slices
Directions:
Directions:
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 mice, 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 º for 20-25 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
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Prep: 30 min., Bake: 25 min.; Chill: 4 hours

 

 

 

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