Directions:
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 890.03 Kcal (3726 kJ) | ||
| Calories from fat | 514.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.13g | 88% | |
|---|---|---|---|
| Cholesterol | 546.87mg | 182% | |
| Sodium | 253.02mg | 11% | |
| Potassium | 2350.13mg | 50% | |
| Total Carbs | 74.32g | 25% | |
| Sugars | 49.01g | 196% | |
| Dietary Fiber | 2.77g | 11% | |
| Protein | 24.82g | 50% | |
| Vitamin C | 68.1mg | 114% | |
| Iron | 2.6mg | 15% | |
| Calcium | 264mg | 26% | |
| Amount Per 100 g | |||
| Calories | 198.55 Kcal (831 kJ) | ||
| Calories from fat | 114.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.75g | 88% | |
|---|---|---|---|
| Cholesterol | 122mg | 182% | |
| Sodium | 56.44mg | 11% | |
| Potassium | 524.28mg | 50% | |
| Total Carbs | 16.58g | 25% | |
| Sugars | 10.93g | 196% | |
| Dietary Fiber | 0.62g | 11% | |
| Protein | 5.54g | 50% | |
| Vitamin C | 15.2mg | 114% | |
| Iron | 0.6mg | 15% | |
| Calcium | 58.9mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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