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1 1/2 cups crushed gingersnaps cookies
5 tablespoons butter, melted
2 tablespoons light brown sugar
1/4 teaspoon 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 tablespoons sugar
Garnishes: fresh mint leaves, lemon and orange

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.

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