I acquired this recipe from a caterer that I had the pleasure of working with in Williamsburg, Virgina about 8 years ago. We met by accident (it's a long story, so I'll provide the ultra condensed version) and when she found out I loved hosting parties and was passionate about design, she made a proposition I could not resist.
|Secrets to a great tart!|
Catherine and I worked on 2 more parties together for this client and a few others before I moved. I learned so much from her and this recipe is one example. It was love at first bite! And, the fact it can be made ahead-a caterer's secret weapon as well as that of any busy hostess and a working person's saving grace, just added to the perfection. It's been a favorite of the A&A house since I first made it for my family and my son always requests it for his birthday instead of cake. Until now, I have never shared this recipe with even my closet friends. But since blogging and blog friends have been such a treat, I thought this was the perfect way to say thanks for reading and participating in our on-going conversations...especially when my blogging has been so erratic this year!
2 cups crushed gingersnap cookies (use a brand that you like to eat)
6 tablespoons of melted unsalted butter
3 tablespoons of dark brown sugar
1/4 teaspoon of ground cinnamon
1 (14oz) can of sweetened condensed milk
1/3 cup frozen (no pulp) orange juice concentrate, thawed but icy/cold
1/4 cup fresh lemon juice (do not use bottled)
2 tablespoons of fresh lime juice (optional-I usually omit this)
2 large eggs separated
Stir together the first 4 ingredients and press the mixture with your fingers into the bottom and up the sides of a 9 inch tart pan (it doesn't matter if it's square or round) with a removable bottom. Next, whisk together the condensed milk, OJ, lemon juice and yokes of the eggs together until just blended Then, beat egg whites with an electric mixer on medium speed until stiff. Fold the eggs whites into the juice/milk mixture then pour the filling into the tart (crust) pan. Bake at 325 degrees until filling is set-about 25 minutes. Cool completely on a wire rack then cover with wax paper and chill overnight. Remove bottom of tart pan and form and place on a serving dish. Garnish with fresh (only) whip cream, citrus and mint. ENJOY!!!