Preheat oven to 350°F (180°C). Spray a 13½x4¼-inch fluted removable-bottom tart pan with baking spray with flour.

For crust: In a medium bowl, stir together cookie crumbs, sugar, and salt.

In a small bowl, whisk together melted butter and egg yolk. Stir butter mixture into cookie crumb mixture until well combined. Press mixture into bottom and up sides of prepared pan.

Bake until fragrant, 15 to 20 minutes. Let cool for 30 minutes. Leave oven on.

For filling: Using a small offset spatula, spread Satsuma Marmalade in bottom of cooled prepared crust; freeze until cold, 10 to 15 minutes.

In a large bowl, whisk together condensed milk, satsuma zest and juice, egg yolks, vanilla, and salt until well combined. Spread onto marmalade in prepared crust. Using a wooden pick, pop any air bubbles on surface.

Bake until fragrant and edges of crust look dry, edges of filling are set, and center jiggles slightly, 20 to 25 minutes. Let cool completely in pan on a wire rack. Loosely cover and refrigerate until cold, at least 4 hours, or up to overnight.

Just before serving, remove from pan, and top with whipped cream. Garnish with Candied Satsuma Peels, if desired.