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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Originally appearing in the March 2005 issue of Southern Living magazine, I gleaned this from the pages of Cook time does not include chill time. Ingredients:
1 1/2 cups gingersnaps, crushed |
5 tablespoons butter, melted |
2 tablespoon brown sugar |
1/4 teaspoon cinnamon |
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 |
Directions:
1. Preheat oven to 325 degrees F.
2. Stir together first four ingredients.
3. Press mixture evenly into a 9 tart pan with removable bottom.
4. Set aside.
5. Whisk together sweetened condensed milk, orange juice concentrate, lemon juice and egg yolks until blended.
6. Beat egg whites at medium speed with an electric mixer until stiff peaks form.
7. Fold into condensed milk mixture.
8. Pour into prepared crust.
9. Bake for 20 to 25 minutes OR until filling is just set.
10. Remove to a wire rack and cool completely.
11. Cover and chill at least 4 hours.
12. Remove from tart pan to serving dish.
13. Beat whipping cream and sugar at medium speed with an electric mixer until stiff peaks form.
14. Dollop around edges of tart.
15. Garnish with mint leaves, lemon and orange slices, if desired.
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