You know how sometimes you have a great idea, but the reality of it just doesn’t live up to your imagination? That happens to me more often than I care to admit, but not today! I was excited about this plan to combine chocolate and key lime, but I wasn’t sure how it would actually turn out. This dessert knocked my socks off. I was hoping it would be good, but wasn’t prepared for how delicious it really is. It surpassed my expectations by a lot.
These tarts are the perfect ratio of sweet and tart with a delicious chocolate component. Add some whipped cream to the top, and you’ve got a winning combination of flavors.
![](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/07/30091307/2016-07-12_7394_edited-31-1024x683.jpg)
![](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/07/30091307/2016-07-12_7394_edited-31-1024x683.jpg)
- ½ cup fresh key lime juice (approximately 18 key limes) or juice from common limes
- 1 tablespoon fresh grated lime zest
- 4 egg yolks
- 1 (14 ounce) can sweetened condensed milk
- Oreo Crust for 6 tart tins
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream, heated just to boil
- Preheat oven to 350 degrees.
- Prepare the oreo crust, and press the mixture up the sides and into the bottom of your pans.
- Preheat oven to 325 degrees.
- With a zester, remove 1 tablespoon zest from the lime rinds.
- Squeeze juice from limes, and combine with zest.
- Whisk sweetened condensed milk with egg yolks. Add juice and zest, and let sit until thickened. (about 5 minutes)
- Pour 1/3 cup lime filling into each crust.
- Bake at 325 degrees for 15 minutes until the center sets, but still wiggles when shaken.
- Cool completely, then refrigerate overnight.
- Pour boiling cream over chocolate chips, and allow to rest for 3-4 minutes to soften. Stir until smooth and decorate tops of tarts. Return to the fridge for 30 minutes to set.
- Serve with whipped cream.
![My mini tart tins. They measure 4 inches in diameter, have removable bottoms, and a non-stick coating. I got them from amazon.com, and I love them!](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/07/30090800/2016-07-11_6883_edited-21-1024x683.jpg)
My mini tart tins. They measure 4 inches in diameter, have removable bottoms, and a non-stick coating. I got them from amazon.com, and I love them!
![Press it up the sides and into the bottom of each tin.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/07/29042521/2016-07-11_6936_edited-1-1024x683.jpg)
Press it up the sides and into the bottom of each tin. Place them on a parchment-lined baking sheet.
Preheat your oven to 325 degrees.
![Let's start by talking about key limes. They're much smaller than common (Persian) limes. They're more acidic and citrus-y than the larger, Persian variety, and the experts say not to substitute the two, but I'll confess that I've done it, with this very recipe. Key limes are better, but I can't always get them. Use the key limes, if you can.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2015/12/28211939/2015-12-08_1307_edited-1-1024x683.jpg)
Let’talk about key limes. They’re much smaller than common (Persian) limes. They’re more acidic and citrus-y than the larger, Persian variety, and the experts say not to substitute the two, but I’ll confess that I’ve done it, with this very recipe. Key limes are better, but I can’t always get them. Use the key limes, if you can.
![Wash and dry about 25 key limes. Then remove 1 tablespoon of zest from the rinds.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2015/12/29042315/2016-07-11_6960_edited-1-1024x683.jpg)
Wash and dry about 25 key limes. Then remove 1 tablespoon of zest from the rinds. (This is much easier to do BEFORE you juice them.) The zest is a really great compliment to the chocolate. YUM!
![Depending upon how juicy the limes are, you can get 1/2 cup of juice from 15-25 limes. I always buy 25 to be safe. I use any leftovers for garnish.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/07/30091020/2016-07-11_6992_edited-41-1024x683.jpg)
Depending upon how juicy the limes are, you can get 1/2 cup of juice from 15-25 limes. I always buy 25 to be safe. I use any leftovers for garnish.
Now separate 4 eggs. You will need only the yolks. Here’s a quick tutorial on how to separate them, but if you already know how, just do it, and move on. 🙂
![Remove them from the oven and from the baking sheet, and let them cool on a wire rack. When they're completely cool, refrigerate for several hours or overnight.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/07/30091150/2016-07-11_7144_edited-31-1024x683.jpg)
Remove them from the oven and from the baking sheet, and let them cool on a wire rack. When they’re completely cool, refrigerate for several hours or overnight.
![About an hour before you serve them, pour 1/4 cup of boiling heavy cream over 1/2 cup of semi-sweet chocolate chips.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/07/29042513/2016-07-11_7207_edited-1-1024x683.jpg)
About an hour before you serve them, pour 1/4 cup of boiling heavy cream over 1/2 cup of semi-sweet chocolate chips.
![Top tarts with the ganache, using any design you desire. You could completely coat the tops, it you want.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/07/30091214/2016-07-11_7223_edited-21-1024x683.jpg)
Top tarts with the ganache, using any design you desire. You could completely coat the tops, it you want.