Ever since I visited North Carolina a few summers ago on a family road trip, I've fallen in love with the states in the South. Of course, I live in the South. But it's really not "the South" here. We don't drink Sweet Tea and eat fried green tomatoes.
We don't swing on our front porches and say "hi" to our neighbors passing by. We're too busy swatting the Florida mosquitos. I just read today Florida is the highest state in the nation with foreclosed homes. That means too many homes that used to have sparkly blue waters are now abandoned and are the breeding pools to mosquitos. Not the Southern charm I dream about!
I get my Southern fix each month when my Southern Living magazine arrives. Last month the issue was all about Sweet & Simple and delicious Southern tea recipes. I came across this gorgeous tart made with tea. The recipe uses 2 Tbsp. unsweetened instant iced tea mix dissolved with 2 Tbsp. of water. I used instead real tea that I made in the morning. I also decided to add some key lime juice I had on hand. It was a smart decision. The key lime juice overpowers the gentle tea flavor, and that was just fine with my guests. The gingersnap cookie crust is a little bit spicy with a perfect consistency. This tart will be a fixture in our house this hot summer!
Summer is already here in South Florida. This is the perfect tart to eat after a hot summer day with an ice cold glass of sweet tea.
Sweet Tea Icebox Tart
Adapted from Southern Living (5/11)
Filling:
¼ cup unsweetened tea
1 (14 oz.) can sweetened condensed milk
½ cup heavy cream
½ cup key lime juice (I used Nellie & Joe's Key West Lime Juice)
2 large eggs, lightly beaten
2 tablespoons sugar
Gingersnap Crust
1 ½ cups crushed gingersnap cookies
5 Tbsp. butter, melted
2 Tbsp. light brown sugar
Whipped Cream-to garnish
1 cup whipped cream
3 Tbsp. sugar
Preheat oven to 350 F. In a medium sized bowl, add the tea and the sweetened condensed milk and whisk together.
Whisk in the key lime juice, the beaten eggs, heavy cream, and sugar until blended.
Place the Gingersnap Crust on a baking sheet; pour in the filling mixture.
Bake at 350 F for 20-25 minutes or just until the filling is set. Cool completely on a wire rack for about 1 hour. Cover and chill for 4-24 hours. Remove tart from pan and place on a serving dish.
Gingersnap Crust
1 ½ cups crushed gingersnap cookies
5 Tbsp. butter, melted
2 Tbsp. light brown sugar
In a food processor, pulse the cookies until they are a fine crumble. Pulse in the butter and the sugar a few times. Press the cookie crumble into a 9-inch tart pan with a removable bottom.
Thanks for stopping by! I have some EXCITING things coming up this week!!
A giveaway and some more delicious food!!
Lora, this tart is beautiful! I love that you have used gingersnaps in the crust instead of graham crackers, I have always preferred them! The idea to give a key lime tart the flavor of tea is genious as well, this screams summer! Hope you have a wonderful week :)!
I love the gingersnap crust--such a pretty contrast and I bet it tastes amazing! We will soon be headed to FL for vacation! It is funny that FL is south of "The South" but FL just isn't southern!
Oh my gosh!!!!! I love love keylime, this is such a fun mix of flavors. So beautiful:-) I have lived in the South for only a year, and already adore the Carolinas! The people are so friendly, and the food is AMAZING!
Hugs, Terra
This is what I call a perfect tart!
Lora, the tart looks so pretty! A perfect summer time dessert.
I have to agree with Marnley... the sweet tea vodka would work wonderfully! But this looks magnificent.
What a gorgeous tart, Lora! I don't think I've ever tried sweet tea, but I'm sure it's fantastic in this dessert. I had to laugh about the swimming pools turning into mosquito pools. Ugh...how awful!
I recognized that tart immediately. I had it tabbed to make, but now I think I'll just send people your way because you've done it justice in a way I couldn't. It's beautiful. I love the idea of the key lime juice too, though I'd have to make it without (at least the first time) since it's not in the original recipe.
I love iced sweet tea, so I can only imagine how good this must be! I'm bookmarking this recipe 🙂
That tart sure looks good! The crust is something different from the norm! I like!
What a refreshing dessert!
Lora, that is beautiful!!! The flavors, the looks...everything about this tart is just incredible.
Yum! That looks wonderful! I am jealous of your access to key limes!!
I wish I could buzz the heck out of this! Holy yumness!!
That tart looks so good! I'll have to give it a try 🙂
Oh Lora, this tart looks so delicious and refreshing! I love key lime flavored foods... I had some key lime frozen yogurt last week that was just heaven! I would so love to try some of this tart..
Can you believe I've never been to Florida before? I've been to Louisiana though... that's about it when it comes to my exposure to the south. I'd love to visit there more though.
This looks just gorgeous and love the combo of flavours with the gingery crust and lime. You mean you don't eat fried green tomatoes? 😉 Your comments are too funny.
This tart looks so good and refreshing. Makes me want to get a subscription to Southern Living!
p.s. don't even get me started on the mosquitos!
I see your Sweet Tea and up it one more word. Sweet Tea VODKA.
Love the idea of flavoring it with tea, the dark crust looks beautiful against the light colored filling and that lime zest on top Mmmm Beautiful tart 🙂 Happy Monday Bella! xoxo