Summer is officially here, y’all!! In Utah, we’re moving away from the overcast skies of the Winter snow storms and Spring showers. Days are getting longer and the sun is shining bright. When I think of summer desserts I think of citrus. It is bright and vibrant, to match the season. I have been making this double citrus tart for over a decade now. It has a gingersnap crust which compliments the citrus and makes for an amazing combination of flavors and textures.
- 2 cups crushed gingersnap cookies
- 6 tablespoons butter, melted
- 2 tablespoons brown sugar
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup frozen orange juice concentrate, thawed
- 1/2 cup fresh lemon juice
- 2 large eggs, separated
- 1 cup heavy whipping cream
- 4 tablespoons powdered sugar
- 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, let cool completely. Cover and chill at least 5 hours. Remove tart from pan.
- Beat whipping cream and sugar at medium speed with an electric mixer until stiff peaks form. Dollop around edges of tart.
Amazing photo by: Cara at Catcher in the Rye Photography