Sweet Tea Icebox Tart

Health score
1%
Sweet Tea Icebox Tart
352 min.
12
300kcal

Suggestions


Indulge in the delightful flavors of the South with this Sweet Tea Icebox Tart, a dessert that perfectly captures the essence of warm summer days. This refreshing tart combines the classic taste of sweet tea with a creamy filling, all nestled in a crunchy gingersnap crust. With a preparation time of just over five hours, this dessert is well worth the wait, as it allows the flavors to meld beautifully while chilling in the refrigerator.

Each slice of this tart is a harmonious blend of sweetened condensed milk, fresh citrus juices, and a hint of lime and orange zest, creating a vibrant and zesty flavor profile that will tantalize your taste buds. Topped with a luscious whipped cream and garnished with fresh mint sprigs and lemon slices, this dessert is not only delicious but also visually stunning, making it a perfect centerpiece for any gathering.

Whether you're hosting a summer barbecue, celebrating a special occasion, or simply treating yourself, this Sweet Tea Icebox Tart is sure to impress your guests and leave them craving more. With 12 servings and only 300 calories per slice, you can enjoy this delightful dessert without any guilt. So gather your ingredients and get ready to create a sweet masterpiece that will have everyone asking for the recipe!

Ingredients

  • large eggs lightly beaten
  • cup cup heavy whipping cream 
  • tablespoons peach-flavored iced tea unsweetened instant
  • slices mint leaves fresh
  • 0.3 cup juice of lemon fresh
  • 0.5 teaspoon lime zest 
  • 0.3 cup orange juice fresh
  • 0.5 teaspoon orange zest 
  • 12 servings pie crust dough 
  • tablespoons sugar 
  • 14 oz condensed milk sweetened canned

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • whisk
  • wire rack
  • hand mixer
  • tart form

Directions

  1. Preheat oven to 35
  2. Stir together iced tea mix and 2 Tbsp. water in a large bowl.
  3. Whisk in sweetened condensed milk and next 5 ingredients until blended.
  4. Place Gingersnap Crust on a baking sheet; pour in milk mixture.
  5. 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.
  6. Remove tart from pan, and place on a serving dish.
  7. 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.
  8. *2 (4-oz.) packages ready-made mini graham cracker piecrusts may be substituted.
  9. 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

Calories300kcal
Protein7.4%
Fat48.69%
Carbs43.91%

Properties

Glycemic Index
17.92
Glycemic Load
13.44
Inflammation Score
-4
Nutrition Score
5.8469565070194%

Flavonoids

Eriodictyol
0.29mg
Hesperetin
1.6mg
Naringenin
0.22mg
Luteolin
0.01mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:299.54kcal
14.98%
Fat:16.41g
25.24%
Saturated Fat:8.38g
52.35%
Carbohydrates:33.29g
11.1%
Net Carbohydrates:32.71g
11.89%
Sugar:22.55g
25.05%
Cholesterol:64.66mg
21.55%
Sodium:146.39mg
6.36%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.61g
11.22%
Vitamin B2:0.25mg
14.87%
Selenium:9.29µg
13.27%
Phosphorus:128.68mg
12.87%
Calcium:117.26mg
11.73%
Vitamin A:443.09IU
8.86%
Vitamin C:6.55mg
7.95%
Vitamin B1:0.1mg
6.87%
Folate:26.43µg
6.61%
Potassium:193.72mg
5.53%
Vitamin B5:0.53mg
5.33%
Manganese:0.11mg
5.26%
Iron:0.81mg
4.48%
Vitamin B12:0.25µg
4.19%
Magnesium:15.35mg
3.84%
Zinc:0.57mg
3.8%
Vitamin D:0.55µg
3.67%
Vitamin B3:0.7mg
3.48%
Vitamin E:0.43mg
2.88%
Vitamin B6:0.05mg
2.7%
Fiber:0.58g
2.31%
Vitamin K:2.42µg
2.3%
Copper:0.03mg
1.68%
Source:My Recipes