Citrus Cream Tart

• 1 cup crushed gingersnap cookie crumbs
• 4 tbsp butter, melted
• 1 1/4 cups heavy cream
• Two 14 oz (400g) cans sweetened condensed milk
• Grated zest and juice of 4 lemons, plus 1 extra lemon for garnish
• Grated zest and juice of 4 limes, plus 1 extra lime for garnish
• 9 in (23cm) tart pan with removable bottom

1. Mix the cookie crumbs and melted butter together.
2. Press evenly in the bottom of a 9in (23cm) tart pan with a removable bottom.
3. Refrigerate about 1 hour, until firm.
4. Process the cream and condensed milk together in a food processor.
5. With the machine running, add the zest and juice of the lemons and limes.
6. Spread in the cookie crust and refrigerate until set, at least 1 hour or overnight.
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. Sprinkle over the tart and serve chilled.

cookie crumbs, butter, heavy cream, condensed milk, lemons, tart pan with removable bottom

Taken from www.cookstr.com/recipes/citrus-cream-tart (may not work)