Citrus Cream Tart

A refreshing variation on key lime pie, this is quick to make.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Dessert

Ingredients

1 cup crushed gingersnap cookie crumbs		two 14 oz (400 g) cans condensed milk
4 tbsp butter, melted		grated zest and juice of 4 lemons, plus 1 extra lemon for garnish
1 1/4 cups heavy cream		grated zest and juice of 4 limes, plus 1 extra lime for garnish

directions

Prep: 20 min Total:

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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 1/2 lemon and 1/2 lime with a vegetable peeler and cut into thin strips. Sprinkle over the tart and serve chilled.

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Citrus Cream Tart

Ingredients

directions