Info
- Course: Dessert
- Skill Level: Easy
- Cost: Moderate
- Favorited: 14 Times
Can be made ahead of time.
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Citrus Cream Tart
Cookbook
A refreshing variation on key lime pie, this is quick to make.
Yield : Makes 6–8 servings
Prep Time : 20 mins, plus chilling
Ingredients
- 1 cup crushed gingersnap cookie crumbs
- 4 tbsp butter, melted
- 1¼ cups heavy cream
- Two 14 oz (400g) cans sweetened condensed milk
- Grated zest and juice of 4 lemons, plus 1 extra lemon for garnish
- Grated zest and juice of 4 limes, plus 1 extra lime for garnish
Special Equipment:
- 9 in (23cm) tart pan with removable bottom
Directions
1. Mix the cookie crumbs and melted butter together. Press evenly in the bottom of a 9in (23cm) tart pan with a removable bottom. Refrigerate about 1 hour, until firm.
2. Process the cream and condensed milk together in a food processor. With the machine running, add the zest and juice of the lemons and limes. Spread in the cookie crust and refrigerate until set, at least 1 hour or overnight.
3. When ready to serve, remove the zest from ½ lemon and ½ lime with a vegetable peeler and cut into thin strips. Sprinkle over the tart and serve chilled.
Notes
Prepare ahead: The tart can be refrigerated for 1 day before serving.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
Nutritional information is based on 8 servings.
687 kcal
46 % daily value
92 % daily value
10 % daily value
687 mg
53 mg
13 g
76 g
4 g
94 g
112 mg
279 mg
20 g
33 g
10 % daily value
