1 1/2Cgingersnap crumbs, ground in a food processor from gingersnap cookies
2Tsugar
4Tbutter, melted
dash of cinnamon
Filling
114 oz can sweetened condensed milk
1/2cupfresh lime juice, strained
4egg yolks
a bit of grated lime zest
Topping
1Csour cream
2Tpowdered sugar
1Tlime zest
Instructions
Preheat the oven to 325ºF. Pulse the ground gingersnaps, sugar and cinnamon in a food processor. In a mixing bowl combine with butter. Press the crumbs evenly over the bottom and up the sides of a buttered tart pan. Bake for 15 minutes. Allow to cool for another 15 minutes.
Whisk together the egg yolks and condensed milk and then the lime juice and zest. Pour the filling into the crust and bake for 15 minutes. Cool at room temperature, then refrigerate for at least 2 hours.
Mix together the ingredients for the topping and spread with a spatula on cooled tart. Serve chilled.