Shelly's Recipe

DOUBLE CITRUS TART

Category: Tarts

1 1/2 cups crushed gingersnap cookies
5 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
2 large eggs, separated
1 cup heavy whipping cream
3 tbsp sugar
Garnishes: fresh mint leaves, lemon and orange slices

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 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.