Adapted from Martha Stewart's Baking (for filling)
About 20 Oreo-type cookies
5 tablespoons melted butter
4 large egg yolks
1 can sweetened condensed milk (a magic ingredient, makes everything good!)
2 teaspoons grated lime zest (if you have key limes, by all means use them)
1/2 cup key lime juice (I used the bottled kind I recently got at an airport in Florida!, you can use fresh key lime or lime juice as well)
pinch of salt
Semisweet chocolate, about 1/2 cup of chips
2-4 tablespoons of heavy cream
- Preheat the oven to 350.
- Put the cookies in a food processor and grind up until you have cookie crumbs.
- In a bowl, mix the cookie crumbs and the melted butter until all the crumbs are moist.
- Pour the crumb mixture into a tart pan and press for full coverage. Use a measuring cup on the edges to get crumb coverage up the sides of the tart pan (9 inch).
- Bake until firm about 10 minutes.
- Remove and let cool on a rack. Leave oven on.
- While that is cooling, to make filling, beat the egg yolks until pale and fluffy. You could do this with a mixer, it would take a couple of minutes. I did it by hand and it took about 8 minutes.
- Add the condensed milk, lime zest, lime juice and salt and beat to combine.
- Pour filling into cooled crust and bake until set, about 10 minutes.
- Melt the chocolate and heavy cream together in a double boiler or bowl over simmering water. If you want the tart messy, just plop it on the tart as I did. Or, you can try to be neat, pipe circles of chocolate ganache on the tart, then run a toothpick through it to create a spiderweb effect.
- Alternatively, if you want to skip the chocolate, just serve with dollops of whipped cream