Double Citrus Tart

1 1/2 cups crushed gingersnap cookies
5 tables butter, melted
1/4 teas ground cinnamon
1 (14 oz) can sweetened condensed milk
1/3 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 large eggs, separated
1 cup heavy whipping cream (this immediately gets my attention as whipping cream is one of my favorite food categories,ha)
3 tables granulated sugar
Garnish, fresh mint leaves, lemon and orange slices
Stir together first 4 ingredients. Press mixture evenly into a 9 in tart pan with removable bottom; set aside* (if you do not have a tart pan, you can use a regular pie pan.)Whisk together sweetened condensed milk, orange juice concentrate, lemon juice and egg yolks until blended.
Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust.
Bake at 325 for 20 to 25 min or just until filling is set. Remove to a wire racki and let cool completely. Cover and chill at least 4 hours. Remove tart from pan (or if using pie plate, leave in pan) and place on a serving dish.
Beat whipping cream and sugar at medium speed with an electric mixer until stiff peas form. Dollop around edges of tart; garnish if desired.