Preheat the oven to 350°F. Lightly butter the bottom and sides of a  inch fluted tart pan or spritz with cooking spray. A tart pan with a removable bottom works best.
In a small mixing bowl, mix together the ingredients for the crust until combined.
Press the mixture firmly onto the bottom and sides of the tart pan.
Bake for 10 minutes. Set aside to cool slightly while you prepare the filling.
In a medium size mixing bowl using a hand mixer, whip together 3 large egg yolks and 2 Tbsp of granulated sugar. Whip for 2-3 minutes until thickened.
Add the remaining ingredients and whip for another 2 minutes. Pour the filling into the par-baked crust and return to the oven.
Bake at 350°F for an additional 25 minutes or until the center is set when gently shaken.
Cool completely before cutting.
Serve with a dollop of sweetened fresh whipped cream.