Ingredients
12 crisp gingersnap cookies
3 eggs
1 can fat free sweetened condensed milk
1/4 cup key like juice freh
Zest from all limes
1 teaspoon vanilla
1/3 c heavy whipping cream
Preparation
Preheat overn to 325. Line 12 muffin cups w/ paper liners. Spray each liner with Pam. Place a cookie in each liner.
Whisk together eggs, milk, lime juice, zest and vanilla until well blended? Pour a scant 1/4 cup lime mixture into each cup. Bake 16-19 minutes until firm; don not overbake. Allow hot tarts to set in pan about 10 minutes. Carefully lift each tart from pan an solace on a tray. Cool completely, then refrigerate several hours or overnight. Dollop with 1 tablespoon whipped cream.
