Sweet Tea Icebox Tart

 
A cool citrus-flavored tart with a hint of sweet tea is the perfect dessert. Serve in a or use your Gingersnap Crust, favorite prepared crust for an easy shortcut.

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

Preparation

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