Preheat the oven to 350°F. Spray the bottom and sides of a 9 inch fluted tart pan with a removable bottom, with cooking spray. A tart pan with a removable bottom works best.
In a small mixing bowl, mix together the crumbs, almonds, butter, and sugar until moistened.
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 egg yolks and sugar. Whip for 2-3 minutes until thickened.
Add tangerine juice, condensed milk, zest, orange and vanilla extracts. Whip for 1-2 minutes. Pour the filling into the 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 on a cooling rack for 2 hours then chill for an additional 2-4 hours before cutting.
Serve with a dollop of sweetened fresh whipped cream. Store leftovers chilled.