Key Lime Tart with Ginger Crumb Crust & Island Whipped Cream

Yield: 3 tarts, 8 servings each.

1 cup Crisco® Shortening

1 lb. gingersnap cookies, prepared

2¼ cups slivered almonds

1¼ cups sugar, divided

3 cans (14 oz. each) Eagle Brand® Sweetened Condensed Milk

18 egg yolks, beaten

7 Tbsp. lime zest, fresh, divided

1½ cups lime juice

3 cups heavy whipping cream

1 tsp. vanilla extract

Preheat conventional oven to 350°F. Combine Crisco Shortening, cookies, almonds and ¾ cup sugar in food processor bowl; pulse until finely ground. Press crumb crust mixture evenly into three 11" springform tart pans. Bake for 10 minutes. Cool to room temperature.

Combine Eagle Brand® Sweetened Condensed Milk and egg yolks in bowl; whisk to blend. Add 6 tbsp. lime zest and lime juice; whisk to blend. Pour filling evenly into 3 cooled crusts; bake at 350°F for 15 minutes. Cool to room temperature. Slice each tart into 8 equal portions; cover and hold chilled.

Beat whipping cream in chilled bowl on high speed until soft peaks form. Add vanilla extract, ½ cup sugar and 1 Tbsp. lime zest. Beat until firm. Cover and chill to hold.

To assemble single serving: Portion 1 slice Key Lime Tart on plate; top with ¼ cup whipped cream.