Sweet Tea Icebox Tart

By Tinkysmom55

Ingredients

• Gingersnap crust:
• 2 tbs unsweetened instant iced tea mix
• 1 (14 oz) can sweetened condensed milk
• 1/2 tsp orange zest
• 1/2 tsp lime zest
• 1/3 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 2 eggs
• 1 cup heavy cream
• 1 1/2 cups crushed gingersnap cookies
• 5 tbs butter, melted
• 2 tbs light brown sugar
• 1/4 tsp cinnamon

Preparation

Step 1

Gingersnap Crust:
Stir together the 4 ingredients. Press mixture into a 9" tart pan with removable bottom.

Preheat the oven to 350 degrees. Stir together iced tea mix and 2 tbs water in a large bowl. Whisk in sweetened condensed milk and next 5 ingredients until blended. Place Gingersnap Crust on a baking sheet; pour in milk mixture.

Bake for 20 to 25 minutes or just until filling is set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 to 24 hours. Remove tart from pan, and place on a serving dish.

Beat cream and sugar at medium speed with an electric mixer until stiff peaks form. Pipe or dollop on top of tart.

You can substitute 2 (4 oz) packages ready-made mini graham cracker pie crusts may be substituted.