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Sunday, July 24, 2016

Sweet Tea Icebox Tart

sweet tea icebox tart

makes 12 servings, adapted from southern living

for the tart filling:

1/4 cup freshly-brewed unsweetened iced tea (or 2 tablespoons instant unsweetened ice 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
1 cup heavy cream
3 tablespoons sugar
garnishes: lemon slices, fresh mint sprigs
for the gingersnap crust:
1 1/2 cups crushed gingersnap cookies
5 tablespoons butter, melted
2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon

stir together all ingredients for crust – cookies, butter, brown sugar + cinnamon. press mixture into a 9” tart pan with removable bottom. preheat oven to 350°. pour tea (or iced tea mix + 2 tbsp. water) in a large bowl. whisk in sweetened condensed milk + next 5 ingredients until blended. place gingersnap crust in tart pan on a baking sheet; pour in milk mixture. bake at 350° for 20 – 25 minutes or just until filling is set. cool completely on a wire rack (about 1 hour). cover + chill 4 to 24 hours. remove tart from pan, + place on a serving dish. beat cream + sugar at medium speed with an electric mixer until stiff peaks form. pipe or dollop on top of tart; garnish, if desired. note: you may also bake this tart in a 14- x 4-inch tart pan with removable bottom; increase bake time to 25 – 28 minutes or until filling is set.

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