Brulled Key Lime Tartlets *makes 4 4 1/2-inch tartelettes* Crust ingredients 17 Oreo cookies [note: The original recipe called for 10, which is perfect if you only want the crust on the bottom and not all around the edges.] 3 tablespoons ( 2 if youre only using 10 cookies) of unsalted butter, melted and cooled 1/4 teaspoon of salt Filling ingredients 5 egg yolks One 14-ounce can sweetened condensed milk 2/3 cup of fresh lime juice (about 5-6 limes) Finely grated zest of 2 limes Topping ingredients About 8 teaspoons of granulated sugar Syrup ingredients 3 tablespoons granulated sugar 1/3 cup of fresh lime juice (about 3 limes) Method Preheat the oven to 350°. Lightly spray four 4 1/2-inch fluted tartlet pans with removable bottoms. In a food processor, finely grind the Oreos and salt. Pulse in the butter until evenly moistened. Press the ground Oreo mixture into the bottoms [and up the sides, if you used 17 cookies.] Note: I had a difficult time making my crust stay against the sides of the pan, which is why they didnt come out perfect. Set the pans on a baking sheet and bake for 8 minutes, or until the edges look dry. Remove from the oven, and reduce the temperature to 325°. Let the tarts cool as you prepare the filling. In a large bowl, whisk the yolks, condensed milk, 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. 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. Divide the 8 teaspoons of sugar and sprinkle about 2 teaspoons over each tart and caramelize with a blow torch. If you dont have a blow torch, you can place the tarts on a baking sheet and hold them under your ovens broiler, carefully rotating them from time to time. Dont wander off while theyre under the broiler, the sugar can burn in a matter of seconds. I only did 2 tarts at a time for more control. Unmold the tarts and place in shallow bowls. Drizzle with the Key lime sauce, and garnish with fresh whipped cream if desired.
Posted on: Sat, 09 Aug 2014 02:18:06 +0000
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