Citrus Cream Tart Recipe
- 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
- 9 in (23cm) tart pan with removable bottom
- 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.
- 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.
- 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.
- 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.
