Lime Tartlets by Erythrosine

I like the looks of this recipe from today's paper. Instead of making a graham cracker crust, you just pop one gingersnap into each cupcake liner, and it softens during baking. Each lime tart contains 150 calories, not a diet-breaker, unlike an actual slice of lime pie.

12 gingersnap cookies
3 eggs
1 (14 ounce) can sweetened condensed milk (they used fat-free)
3/4 cup freshly squeezed lime juice (6 to 7 Persian limes or 12 to 14 Key Limes)
Grated zest from the limes
1 teaspoon vanilla extract
1/3 cup heavy whipping cream, whipped

Preheat oven to 325°F. Line 12 muffin cups with paper liners. Spray each liner with nonstick spray coating. [I'm going to try using the foil liners without the spray, instead.] Place one cookie in each liner.

Whisk together eggs, canned milk, lime juice, lime zest, and vanilla until well blended. Pour 1/4 cup mixture into each muffin cup. Bake 16 to 19 minutes or until firm. Allow to st in pan about 10 minutes. Lift tarts from the pan and place on a tray. Cool completely, then refrigerate several hours or overnight. Top each with 1 tablespoon whipped cream.