Squeeze 1 1/2 fresh lemons into bowl of condensed milk and mix together until lemon juice is fully incorporated. Add additional juice of 1/2 lemon for a tart flavor.
In a food processor place one bag of mini honey Teddy Grahams, 1/2 cup of sugar, 1 tsp of vanilla and 1 tbsp of melted butter. Blend until fine and all ingredients are incorporated.
Using an ice cream scoop, evenly distribute your teddy graham crust into your cupcake liners. Use the ice cream scoop to firmly press crust into liners.
Distribute lemon filling to tarts evenly with the ice cream scoop.
In a chilled bowl of your stand mixer add 1 cup of heavy cream and mix on medium. Watch as the peaks begin to form and then add in 2 tbsp of sugar slowly. Taste test to see if the sugar has distributed well and the sweetness level is appropriate. Add in a tsp of vanilla flavoring and continue to mix until combined.
Top tarts with a generous serving of whipped cream and sprinkle with teddy graham crust.
Remove the cupcake liner and serve tarts chilled! Enjoy!