![Brûléed Key Lime Tarts](https://cdn.statically.io/img/www.foodandwine.com/thmb/RDSCWtApgeh5F4-XVAdgtOcvOHY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200701-r-xl-bruleed-key-lime-tarts-2000-e6a3df6f032e4fa992788371251d2935.jpg)
Ingredients
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10 Oreo cookies
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2 tablespoons melted butter
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5 egg yolks
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One 14-ounce can sweetened condensed milk
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2/3 cup Key lime juice
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Finely grated zest of 1 lime
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3 tablespoons granulated sugar, plus 8 teaspoons for sprinkling
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3 makrut lime leaves (optional)
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Pinch of salt
Directions
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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.
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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.
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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.
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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.