Creamy Lime Ricotta Tart with a Gingersnap Crust & Limoncello & Brown Sugar Whipped Cream


1 cup finely ground gingersnap cookies (ground in a food processor)
2 tablespoons granulated sugar
1 1/2 oz. melted butter (3 tablespoons)
3 oz. cream cheese, at room temperature
15 oz. (1 1/2 cups) ricotta, at room temperature
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 large egg yolks
1 1/2 tablespoons finely grated lime zest
2 1/2 tablespoons freshly squeezed lime juice
Strips of lime zest for garnish
Whipped Cream:
*Note: this can easily be doubled as it didn't make a huge quantity
1/2 cup heavy cream
1 tablespoon brown sugar
1 tablespoon dark rum or Limoncello, your preference
1/4 teaspoon vanilla extract
Preheat oven to 350 degrees Fahrenheit. Lightly grease tart pan with butter. 
In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended. Drizzle melted butter over the crumbs and mix with a fork or your fingers until the crumbs are evenly moistened. 
Place the crumbs in the tart pan and use your hands to spread the crumbs so that they coat the bottom of the pan and start to climb the sides. Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides and evenly create a scant 1/4 inch thick wall.  Redistribute the remaining crumbs evenly over the bottom of the pan, and press firmly to make a compact layer. Using a metal measuring cup, gently push the crumbs down and use the side of the cup against the sides of the pan to make sure they are even.
Bake the crust until is gives off a fragrant, nutty aroma, about 10 minutes. Crusts made with lighter colored cookies with brown slightly. Set the baked crust on a rack and let cool.
In a bowl of a stand up mixer combine the ricotta and cream cheese. Beat well until no lumps remain, about 3 minutes.  Add the sugar, flour, and salt and continue beating until well blended, about 1 minute. Add the egg yolks, lime zest, and lime juice. Beat until just incorporated.  Using a rubber spatula, scrap the batter into the baked tart crust and spread evenly.  Bake the tart until the filling just barely jiggles when the pan is nudged, about 30-35 minutes. Let cool completely on wire rack. Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours.
To prepare the whipped cream, beat the heavy cream with a handheld or stand-up mixer on medium speed until thickened enough to hold very soft peaks. Add brown sugar, Limoncello (or rum), and vanilla. Contine to mix until soft peaks form.
Give yourself a dollop and Enjoy!
Recipe adapted from fine cooking