Easy Key Lime Tarts

Ingredients:
Crust
¾ cup crushed graham crackers
2 tablespoons sugar
¼ cup melted butter
12 muffin pan liners
 
Filling
3 large or extra large egg yolks
1 (14 ounce) can sweetened condensed milk (FatFree) 
½ cup fresh key lime juice (approximately 12 Key limes)
 
Whipping Cream
½ cup whipping cream
1 teaspoon granulated sugar
½ teaspoon vanilla

Instructions:
Crust
Mix the ingredients for the crust. Fill 12 liners with 1 heaping tablespoon per liner and press firmly into bottom of cup with a spoon. (or on bottom of pie pan for pie) Bake in a preheated 325F oven for 6 minutes until lightly browned. Place on a rack to cool.
Filling
Beat the egg yolks until they are thick and turn to a light yellow. Wisk in sweetened condensed milk, then lime juice. Mixture will thicken. Pour the mixture evenly over the crusts and bake at 325 for 8 minutes. Allow to cool, then chill for 2 hours or more.
Whipping Cream
Whip all ingredients until creamy consistency. Place a dollop on each cup. Serve