Sweet Tea Icebox Tart

By kayjayjohnson

Ingredients

• Filling:
• 1/4 cup unsweetened tea
• 1 (14 oz.) can sweetened condensed milk
• 1/2 cup heavy cream
• 1/2 cup key lime juice (I used Nellie & Joe’s Key West Lime Juice)
• 2 large eggs, lightly beaten
• 2 tablespoons sugar
• Gingersnap Crust
• 1 1/2 cups crushed gingersnap cookies
• 5 Tbsp. butter, melted
• 2 Tbsp. light brown sugar
• Whipped Cream-to garnish
• 1 cup whipped cream
• 3 Tbsp. sugar

Details

Servings 1
Adapted from cakeduchess.com

Preparation

Step 1

Preheat oven to 350 F. In a medium sized bowl, add the tea and the sweetened condensed milk and whisk together.

Whisk in the key lime juice, the beaten eggs, heavy cream, and sugar until blended.

Place the Gingersnap Crust on a baking sheet; pour in the filling mixture.

Bake at 350 F for 20-25 minutes or just until the filling is set. Cool completely on a wire rack for about 1 hour. Cover and chill for 4-24 hours. Remove tart from pan and place on a serving dish.