Mango-Lime Tart

Preheat oven to 350° F. Coat a 9-inch tart pan with removable bottom with cooking spray and set aside. Place the crumbled graham crackers and ginger, if using, in a food processor and process until finely ground. Transfer to a medium bowl and stir in the butter-flavored spread and egg white. Coat your hands lightly with cooking spray and press the mixture into the bottom and up the sides of the prepared pan. Bake 8 to 10 minutes or until the crust is lightly browned (small cracks may appear). Cool completely on a wire rack.

Combine the fat-free milk, condensed milk, lime juice, egg yolks, no-calorie sweetener, cornstarch, and salt in a medium heavy-bottomed saucepan and whisk until the cornstarch dissolves. Cook over medium heat, whisking constantly, about 6 minutes or until the mixture comes to a boil and thickens. Remove from the heat and stir in the sour cream and lime zest. Transfer to a medium bowl and cover the surface of the filling with plastic wrap to prevent a skin from forming. Cool to room temperature and spoon into the prepared crust. Cover and refrigerate 2 hours or until firm. Top with mango slices just before serving.