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Sweet Tea Icebox Tart

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Hands-on time 25 mins
Total time 5 hrs, 52 mins
Yield Makes 12 servings

Ingredients

  • 2 tablespoons unsweetened instant iced tea mix
  • 1 (14-oz.) can sweetened condensed milk
  • 1/2 teaspoon orange zest
  • 1/2 teaspoon lime zest
  • 1/3 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 2 large eggs, lightly beaten
  • Gingersnap Crust*
  • 1 cup heavy cream
  • 3 tablespoons sugar
  • Garnishes: lemon slices, fresh mint sprigs

How to Make It

  1. Preheat oven to 350°. Stir together iced tea mix and 2 Tbsp. 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.

  2. Bake at 350° 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.

  3. Beat cream and sugar at medium speed with an electric mixer until stiff peaks form. Pipe or dollop on top of tart; garnish, if desired.

  4. *2 (4-oz.) packages ready-made mini graham cracker piecrusts may be substituted.

  5. Note: You may also bake this tart in a 14- x 4-inch tart pan with removable bottom; increase bake time to 25 to 28 minutes or until filling is set.