-
1
Preheat oven to 350 degrees F.
-
2
Over a double boiler, whisk 3 egg yolks and sugar to a thick, ribbon-like texture.
-
3
In a separate pot, combine the heavy cream and split vanilla bean, and bring to a boil.
-
4
Temper the egg yolk mixture into the cream, by whisking a little of the hot cream into the eggs, while constantly whisking, and then whisk the yolk mixture back into the hot cream.
-
5
Return to the heat and, while whisking continually, finish cooking to a custard stage, approximately 1 or 2 minutes.
-
6
For the second part of the creme brulee, whisk the remaining 3 egg yolks for 1 minute.
-
7
Add the condensed milk and whisk for another minute.
-
8
Add the key lime juice gradually and whisk for 1 minute.
-
9
Combine the creme brulee filling with the key lime filling and chill in the refrigerator until needed.
-
10
To make the crust, roll out a sheet of puff pastry very thin, 20 by 10-inches.
-
11
Cut 6 (4-inch diameter) circles out of the puff pastry to line 6 (3-inch) tart pans.
-
12
Let the dough rest for 30 minutes in the refrigerator.
-
13
Line the pastry rings with the pastry dough and trim the excess dough flush to the edge of the ring.
-
14
Place a piece of parchment paper on each tart shell and fill with beans and bake until golden, about 10 minutes.
-
15
The shells should be very thin and even.
-
16
To assemble, fill the shells with the key lime filling and level the tops with a spatula.
-
17
Dust the tops of the desserts with sugar and using a torch caramelize the tops.
-
18
Place the desserts on a plate and serve with fruit puree, if desired.
-
19
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
20
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
