Brûléed Key Lime Tarts

Ingredients

• 10 Oreo cookies
• 2 tablespoons melted butter
• 5 egg yolks
• One 14-ounce can sweetened condensed milk
• 2/3 cup Key lime juice
• 2 teaspoons finely grated lime zest (about 1 lime)
• 3 tablespoons granulated sugar
• 3 tablespoons water
• 3 makrut lime leaves
• Pinch of kosher salt
• 1/3 cup key lime juice
• 8 tablespoons granulated sugar, divided

Steps

1. Preheat the oven to 350°F. In a food processor, finely grind the Oreos. Pulse in the butter until combined. 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°F 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, 3 tablespoons of water, lime leaves, and 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.