Are we all ready for spring? WHOOO HOOOOO!!!! I don’t know about you but I sure am!! Winter has not been horrible in good old Phoenix but I know that many of you in the north are ready for it to end. So in honor of the beginning of spring I decided to usher it in a few days early with a taste that I am sure many of you associate with spring and summer…. sweet tea!
I have to tell you that there is one great bonus to working in a hospital that I do love for the blog… lots and lots of free donated magazines that I get to look through for recipe ideas. I found this recipe in an old Southern Living magazine just laying around, I love to read the old mags when I am on a break, and the picture of the tart on the cover was what caught my attention of course. The tart looked great, the ingredients were easy to find and I loved that there was a lot of citrus included in the recipe, spring and citrus just seem to go together as far as I am concerned, so this recipe was a go for me and I hope it will be a go for you too. So here is my welcome to spring…. Sweet Tea Tart!!
A tall cool glass of sweetened ice tea in a tart... Spring here we come!!
For the Gingersnap Crust
1 1/2 C. Crushed gingersnap cookies*
5 Tbsp. Butter, melted
2 Tbsp. Brown sugar
1/4 tsp. Ground cinnamon
For the Tart Filling
2 Tbsp. Unsweetened instant ice tea mix
1 (14oz.) Can Sweetened condensed milk
1/2 tsp. Fresh orange zest
1/2 tsp. Fresh lime zest
1/3 C. Fresh orange juice
1/4 C. Fresh lemon juice
Preheat your oven to 350°F, 325°F if using a convection oven.
To make the crust in a small sauce pan over medium heat melt the butter and set it aside to cool.
In a ziplock bag crush your cookies with a rolling pin until they are the consistency of a very fine crumb.
In a medium mixing bowl combine the cookie crumbs, brown sugar, cinnamon and the butter and mix until well combined.
Now pour the crust mixture into a two piece 10 inch tart pan and press the mixture into the bottom and up the sides of the pan until firm and flat, keep it as level as possible on the bottom.
In a medium mixing bowl combine the ice tea mix, condensed milk, orange and lime zest, the orange and lemon juice and the eggs. Mix until well combined making sure the that the ice tea mix has thoroughly dissolved into the filling.
Pour the filling into the crust and bake the tart for 20-25 minutes until the filling sets and does not move when the pan is gently jiggled.
Remove the baked tart from the oven and let it cool to room temperature before refrigerating it for 4 hours, this will set the filling.
Once the tart is cold remove it from the tart pan, decorate with whipped cream and enjoy!!
The tart should keep in the refrigerator for 2-4 days.
* 1 (5.25 oz.) Box of Anna's Ginger Thins swedish cookies crushed makes 1 1/2 C. of ginger cookie crumbs. I find these in my local Albertson's Grocery store in the cookie section on the bottom shelf, of course, and I use Anna's every time I need to make a ginger cookie crust.
Dissolve the ice tea mix into the orange or lemon juice so it does not clump at the bottom of your mixing bowl... not like I would know this first hand huh? ;P
To help remove the tart from the base of the tart pan add in a 9 inch parchment round before pressing in the cookie crust mixture.
I want you to know that this recipe was Dr., RN, CNA and MT approved after I took it to work so I feel very confident in recommending it.. LOL!!
Again I am going to make this post short as I am getting in my last day in of relaxation before going back to school on Monday… 8 weeks of H… E… double hockey sticks here I come! I also have to go bake up some cupcakes for an Easter post coming up in a few weeks, they will love them at school tomorrow, so I am going to let you go. Have a great week everyone and please drop back by after you bake up this delish Sweet Tea Tart and let me know how you liked it, I love reading your comments and I really do read them all!