Brûléed Key Lime Tarts


Brûléed Key Lime Tarts

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 10

    Oreo cookies

  • 2

    tablespoons melted butter

  • 5

    egg yolks

  • One

    14-ounce can sweetened condensed milk

  • cup Key lime juice

  • Finely grated zest of 1 lime

  • 3

    tablespoons granulated sugar, plus 8 teaspoons for sprinkling

  • 3

    kaffir lime leaves (optional)

  • Pinch of salt


Preheat the oven to 350°. In a food processor, finely grind the Oreos. Pulse in the butter. Lightly spray four 4 1/2-inch fluted tartlet pans with removable bottoms; press the ground Oreos into the bottoms. Set the pans on a baking sheet and bake for 8 minutes, or until the edges look dry. Let cool. In a bowl, whisk the yolks, condensed milk, 1/3 cup of the Key lime juice and the lime zest. Pour the filling into the pans and bake at 325° for about 15 minutes, until the edges are just firm. Let cool for 30 minutes, then freeze until very cold, about 2 hours. In a small saucepan, combine the 3 tablespoons of sugar with 3 tablespoons of water, the lime leaves and the salt. Cook until the sugar has dissolved, then let cool. Discard the lime leaves. Stir in the remaining 1/3 cup of lime juice and refrigerate. Sprinkle 2 teaspoons of the sugar over each tart and caramelize with a blow torch. Unmold the tarts and place in shallow bowls. Pour in the Key lime sauce and serve.


Facebook Conversations