• Make-Ahead
• Staff Favorite

Ingredients

1. 10 Oreo cookies
2. 2 tablespoons melted butter
3. 5 egg yolks
4. One 14-ounce can sweetened condensed milk
5. 2/3 cup Key lime juice
6. Finely grated zest of 1 lime
7. 3 tablespoons granulated sugar, plus 8 teaspoons for sprinkling
8. 3 kaffir lime leaves (optional)
9. 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.