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Crust: 1 1/2 cups crushed gingersnaps cookies 5 tablespoons butter, melted 2 tablespoons light brown sugar 1/4 teaspoon ground cinnamon Filling: 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 sugar Garnishes: fresh mint leaves, lemon and orange slices Crust: Stir together first 4 ingredients. Press mixture evenly into a 9-inch tart pan with removable bottom; set aside. Filling: Whisk together sweetened condensed milk, orange juice concentrate, lemon juice 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 degrees 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 sugar at medium speed with an electric mixer until stiff peaks form. Dollop around edges of tart; garnish if desired. Yield: one tart. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |