so this tart is pretty yummy. i usually make it for easter but this year i was a little behind. i tend to stay away from cakes and cupcakes (too much flour with a high glycemic load), but tarts are where its at. i like them better than pies because they have less crust. though, i must admit -- the crust on this one is pretty divine. i made the gingersnap cookies myself this time and will share the recipe on friday. my reasoning? i was too lazy to get in the car and go to the store. making and baking the cookies took only 30 minutes and i had all the ingredients on hand. score.
DOUBLE CITRUS TART
Yield: 8 servings
Nutrition: 396 calories, 41 carbs per serving
INGREDIENTS
1 1/2 cups crushed gingersnap cookies
5 tablespoons butter, melted
2 tablespoons 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
DIRECTIONS
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 at medium speed with an electric mixer 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. Serve with whipped cream.
SOURCE
Southern Living, March 2005
Yield: 8 servings
Nutrition: 396 calories, 41 carbs per serving
INGREDIENTS
1 1/2 cups crushed gingersnap cookies
5 tablespoons butter, melted
2 tablespoons 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
DIRECTIONS
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 at medium speed with an electric mixer 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. Serve with whipped cream.
SOURCE
Southern Living, March 2005
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