Recipes Desserts Tarts Fruit Tarts Brûléed Key Lime Tarts 3.0 (3,157) Add your rating & review When the famed Gray Kunz opened Grayz in Manhattan, he planned to pair every dish with a cocktail. What to have with this outrageous Oreo-crusted riff on Key lime pie? An Elderflower Martini. More Fruit Desserts By Gray Kunz Updated on July 26, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Active Time: 25 mins Total Time: 3 hrs 30 mins Yield: 4 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 makrut lime leaves (optional) Pinch of salt Directions 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. Serve With Sweetened whipped cream. Rate it Print