Southern Summer Nights – Double Citrus Tart

*Disclosure* This is a sponsored event. I have not been personally compensated. Opinions are my own.

Dessert anyone?

Enjoy your dessert, then be sure to sign up for the Argenta Market and Microplane giveaway at the end of the post.

I’ll be serving up Double Citrus Tart for our Southern Summer Nights #VirtualDinnerParty to top off the evening and the abundance graciously provided by the other hostesses, Gina, Debbie, Lyndi, Bethany, Christie, and Julie. This tart has a lemon and orange flavored filling with a cheesecake consistency and a crisp gingersnap cookie crust.

This Double Citrus Tart is the perfect dessert recipe for entertaining because it can be made ahead and refrigerated until ready to serve with no last minute fuss. And did I mention the taste? Delectable.

Crust
1 1/2 cups crushed gingersnap cookies
5 tablespoons butter, melted
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon

Filling
1 (14 ounce) can sweetened condensed milk
1/3 cup frozen orange juice concentrate, thawed
1/4 cup freshly squeezed lemon juice
2 large eggs, separated

Topping
1 cup heavy whipping cream
3 tablespoons granulated sugar

Optional garnishes: fresh mint leaves, lemon or orange zest or slices

Preheat oven to 325 degrees F. In a medium bowl, stir together the crushed cookies, melted butter, brown sugar, and cinnamon. Press the mixture evenly into a 9-inch tart pan with a removable bottom; set aside. In a separate bowl, whisk together condensed milk, orange juice, lemon juice, and egg yolks until blended. Beat the egg whites with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust. Bake in preheated oven for 20 to 25 minutes or just until filling is set. Remove to a wire rack; cool completely. Cover and chill at least 4 hours. Remove tart from pan and place on a serving dish.
Beat whipping cream and sugar at medium speed with an electric mixer until stiff peaks form. Dollop around edges of tart. Garnish, if desired.

My Microplane zester came in handy to garnish the tart with lemon zest. Fresh mint leaves were also added to individual servings of the tart.

Now for the giveaway! Microplane and Argenta Market have provided a total value of $160 of products for this giveaway. Use the rafflecopter below to enter. Giveaway ends August 25.

All images and text copyright © 2021 Sugar, Spice and Spilled Milk/Aunt Nubby’s Kitchen.Blogspot.com