Three Citrus Tart with Gingersnap Crust

INGREDIENTS

4 oz. Gingersnap cookie crumbs

3 oz. Graham cracker crumbs

4 tbsp. Butter, softened

1 Egg yolk

1 Whole egg

1 1/3 cups Eagle Brand® Sweetened Condensed Milk

1/4 cup Fresh lime juice

1 tsp. Finely grated lime peel

3 tbsp. Fresh grapefruit juice

2 tbsp. Fresh lemon juice

1 1/2 cups Whipped cream

DIRECTIONS

Prepare Gingersnap Crust: mix crust ingredients together in bowl until evenly moistened. Press 3 Tbsp. crust mixture into bottoms and slightly up sides of each 4-1/2 inch tart pan with removable bottom. Set tart shells on baking sheet. Bake in 350°F. oven for 5 minutes. Let cool before filling.
Prepare Three Citrus Filling: combine yolks, whole eggs and Eagle Brand® Sweetened Condensed Milk in bowl; beat until light and creamy. Add lime juice and peel, grapefruit and lemon juices. Stir to blend smoothly. Ladle 3 ounces filling into each prepared crust.
Bake in 350°F. oven until filling is set, about 10 minutes. Let cool on wire racks. Refrigerate tarts until well chilled.
Spread whipped cream over tart filling before serving.

Nutrition Facts

Serving Size : 1 4 1/2 in. serving

Servings Per Recipes : 6

Amount Per Serving
Calories 640 Calories From Fat 274

Vitamin A	20%	Vitamin C	0%
Calcium	0%	Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower, depending on your calorie intake.

Fat 9

Carbohydrate 4

Protein 4