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FOR CRUST:.
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PREHEAT oven to 375F Grease 14-inch pizza pan.
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Combine flour, baking soda and salt in small bowl.
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Beat butter, granulated sugar and powdered sugar in large mixer bowl.
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Beat in egg and almond extract.
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Gradually bet in flour mixture until well blended.
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With clean hands, mix in 1 1/2 cups chips, 1 cup almonds and ginger.
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Spread dough evenly on bottom of prepared pan; build up sides of dough at edge of pan.
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Place piece of foil on rack below pan to catch drippings.
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Bake for 22 to 25 minutes or golden brown.
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Cool completely in pan on wire rack.
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FOR LIME FILLING:.
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Combine lime juice and food coloring.
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Sprinkle gelatin over juice mixture.
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Let stand at least 10 minutes.
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Beat cream cheese and sugar in small mixer bowl until smooth.
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Gradually beat in juice mixture on low speed.
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Spoon filling over tart, leaving edges uncovered (filling will be thin).
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Refrigerate for 2 hours or until filling is set.
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Place remaining chips in small, heavy-duty plastic bag.
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Microwave on MEDIUM-HIGH (70%) power for 1 minute; knead.
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Microwave at additional 10- to 20-second intervals, kneading until smooth.
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Cut small hole in corner and bag and squeeze to drizzle over filling.
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Sprinkle with remaining almonds.
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Garnish with lime slices.
