In small bowl, combine cookie crumbs, butter and ginger. With back of spoon, press mixture evenly onto bottom and up side of a 9-inch tart pan with removable bottom. Bake 11 minutes. Cool on wire rack 10 minutes.
In large bowl, whisk together sweetened condensed milk and egg yolks. Add lime juice; whisk until well combined. Pour into crust; continue to bake until center is almost set (about 10 minutes). Do not over bake. Cool tart completely on wire rack. Refrigerate, lightly covered with waxed paper, at least 3 hours.
To Serve: Remove outer rim of tart pan. Top each serving with whipped cream or powdered sugar; garnish with berries.