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. 
- 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!
Divide the crumb mixture evenly between the pans.
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’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. (This is much easier to do BEFORE you juice them.) The zest is a really great compliment to the chocolate. YUM!
Cut the limes in half, and squeeze out 1/2 cup of juice.
I like to squeeze my juice into a strainer to remove small seeds and extra pulp.
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.
Add the grated zest to the juice and set aside for a few minutes.
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. 🙂
Start with
4 egg yolks
You won’t be using the whites in this recipe.
Add
1 (14 ounce can) sweetened condensed milk
Whisk together until smooth.
Add lime juice and zest, and combine.
When it’s all incorporated, let it sit for about 5 minutes to thicken slightly.
Pour 1/3 cup filling into each chocolate crust.
Bake them at 325 for 15 minutes.
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.
Let it sit for 3-4 minutes for the chocolate to soften, then stir until smooth.
Top tarts with the ganache, using any design you desire. You could completely coat the tops, it you want.
Return to the refrigerator until the ganache sets. (about 30 minutes)
Garnish with whipped cream and lime slices, and …
… serve.
YUM!