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© Quentin Bacon

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Brûléed Key Lime Tarts

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rating Dynaboflits

Not sure why it was a staff favorite.  Good but prob. won't make again.  I overcooked the crust & it tasted burnt.  My fault but i let it go way past 8 minutes b/c the edges never looked dry.  my goof.. Also, this is the 2nd F&W recipe calling for a 4 1/2 fluted tartlet pan with removable bottoms.. I've looked everywhere and haven't found these!  I used a 4 1/2 springform. Served with fresh whipped cream.. 

again okay but won't make again. 

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Brûléed Key Lime Tarts

  • make ahead MAKE-AHEAD
  • staff favorite STAFF FAVORITE
ACTIVE TIME: 25 MIN
TOTAL TIME: 3 HRS 30 MIN
SERVES: 4
When the famed Gray Kunz opens Grayz in Manhattan this spring, he plans to pair every dish with a cocktail. What to have with this outrageous Oreo-crusted riff on Key lime pie? An Elderflower Martini.
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
directions
  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.
  2. 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.
  3. 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.
  4. 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.

SERVE WITH Sweetened whipped cream.