Brûléed Key Lime Tarts

By MJH

Ingredients

• 10 Oreo cookies
• 2 tablespoons melted butter
• 5 egg yolks
• One 14-ounce can sweetened condensed milk
• 2/3 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

Details

Adapted from foodandwine.com

Preparation

Step 1

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.