Tangerine Tart With Cookie Crust

Directions

1. In a bowl, with a mixer on high speed, beat Large eggs and granulated sugar till well blended. Add in 2 tsp. tangerine peel, tangerine juice, lemon juice, and half-and-half. Beat till blended. Pour into baked Cookie Crust.
2. Bake in a 325 degree oven till filling no longer jiggles in the center when pan is gently shaken, 30 to 40 min. Let cold completely on a rack, about 1 hour.
3. In a bowl, combine whipping cream, remaining 1 tsp. tangerine peel, powdered sugar, and vanilla. Beat with a mixer on high speed just till cream holds soft mounds.
4. Cut tart into wedges. With a wide spatula, transfer to plates. Spoon flavored whipped cream proportionately onto portions.
5. This recipe yields 8 to 10 servings.
6. Comments: Liz Strongman likes to end a rich holiday meal (for her family, it's often prime rib and garlic mashed potatoes) with this not-too-sweet citrus tart. Bake the tart (through step 2) up to 1 day ahead; refrigerateairtight.