Citrus Cream Tart

1. 1

   Mix the cookie crumbs and melted butter together.

2. 2

   Press evenly in the bottom of a 9in (23cm) tart pan with a removable bottom.

3. 3

   Refrigerate about 1 hour, until firm.

4. 4

   Process the cream and condensed milk together in a food processor.

5. 5

   With the machine running, add the zest and juice of the lemons and limes.

6. 6

   Spread in the cookie crust and refrigerate until set, at least 1 hour or overnight.

7. 7

   When ready to serve, remove the zest from 1/2 lemon and 1/2 lime with a vegetable peeler and cut into thin strips.

8. 8

   Sprinkle over the tart and serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.