1 to 1.5 c. crushed gingersnap cookies
5 T. butter, melted
2 T. brown sugar
1/4 tsp ground cinnamon
1 - 14 ounce can sweetened condensed milk
1/3 c. frozen orange juice concentrate, thawed
1/4 c. fresh lemon juice
2 large eggs, separated
1 c. heavy whipping cream
3 T. granulated sugar
garnishes: fresh mint leaves, lemon and orange slices
SHELL: stir together shell ingredients. Press mixture evenly into a 9-inch tart pan with removable bottom; set aside.
FILLING: Whisk together sweetened condensed milk, OJ 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 shell.
Place filled tart pan on parchment paper lined baking sheet.
Bake at 325 degrees for 20-25 minutes or just until filling is set. Remove to a wire rack, and let cool completely. Cover and chill at least 4 hours.
Remove tart from pan, and place on a serving dish.
TOPPING: Beat whipping cream and granulated sugar at medium speed with an electric mixer until stiff peaks form. Dollop around edges of tart; garnish, if desired.
Large and Small BGE * www.quelfood.com