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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons unsweetened instant iced tea mix |
1 (14-oz.) can sweetened condensed milk |
1/2 teaspoon orange zest |
1/2 teaspoon lime zest |
1/3 cup fresh orange juice |
1/4 cup fresh lemon juice |
2 large eggs, lightly beaten |
gingersnap crust |
1 cup heavy cream |
3 tablespoons sugar |
garnishes: lemon slices, fresh mint sprigs |
Directions:
1. Preheat oven to 350°. Stir together iced tea mix and 2 Tbsp. water in a large bowl. Whisk in sweetened condensed milk and next 5 ingredients until blended. Place Gingersnap Crust on a baking sheet; pour in milk mixture.
2. Bake at 350° for 20 to 25 minutes or just until filling is set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 to 24 hours. Remove tart from pan, and place on a serving dish.
3. Beat cream and sugar at medium speed with an electric mixer until stiff peaks form. Pipe or dollop on top of tart; garnish, if desired.
4. *2 (4-oz.) packages ready-made mini graham cracker piecrusts may be substituted.
5. Note: You may also bake this tart in a 14- x 4-inch tart pan with removable bottom; increase bake time to 25 to 28 minutes or until filling is set.
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