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.
