Description

These Lime, Mint, and Rum Tarts offer a refreshing and zesty twist on classic dessert tarts. Featuring a crisp buttery pastry shell filled with a smooth, tangy lime curd infused with fresh mint and a hint of dark rum, these tarts are perfect for a summer treat or elegant gathering. The crunchy Demerara sugar topping adds texture, while fresh mint and a rum drizzle enhance the overall flavor profile.

Ingredients

Scale

Pastry

250 grams Plain flour (Use extra for dusting)
125 grams Cold unsalted butter (Must be chilled)
50 grams Caster sugar (Subtle sweetness)
1 tablespoon White wine vinegar (Balances flavors)
60 ml Ice water (Keep cold for dough)
Pinch of salt

Lime Curd

200 ml Fresh lime juice (Fresh is key)
150 grams Caster sugar (Sweetens the curd)
30 grams Mint leaves (Adjust for desired mintiness)
2 large Eggs (Richness and thickening)
5 large Egg yolks (Increases creaminess)
30 grams Cornflour (Thickening agent)
50 grams Cold unsalted butter (For silky finish)
Zest of 2 limes (for infusion with syrup)

Herb Paste and Garnish

1.5 tablespoons Dark rum (Enhances flavor)
15 grams Flat-leaf parsley leaves (Adds herbal complexity)
Remaining mint leaves (included in 30 grams above for herb paste)
30 grams Additional small mint leaves (For garnish)
30 grams Demerara sugar (Crunchy topping)

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Instructions

Prepare the pastry: Combine plain flour, chilled unsalted butter, caster sugar, and a pinch of salt in a food processor. Pulse until the mixture resembles breadcrumbs. Add white wine vinegar and ice water, then process until the dough just starts to come together.
Chill the pastry: Gather the dough into a disc shape, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up.
Make the lime syrup infusion: In a saucepan, combine the fresh lime juice, caster sugar, and lime zest. Bring to a boil over high heat, then reduce heat and let it infuse with fresh mint leaves for 10 minutes to extract flavors.
Create the herb paste: Meanwhile, in a spice grinder or small blender, pulse the dark rum, flat-leaf parsley leaves, and some of the fresh mint leaves until a smooth herbal paste is formed.
Prepare the curd base: Strain the infused lime syrup to remove mint leaves and zest. In a separate bowl, whisk together eggs, egg yolks, and cornflour until smooth. Slowly mix this into the warm lime syrup.
Cook the curd: Set a heatproof bowl over a simmering pot of water (double boiler setup). Whisk the egg and lime mixture continuously for 6-8 minutes until thickened to a custard-like consistency. Remove from heat and stir in diced cold unsalted butter until smooth and glossy.
Combine with herb paste and chill: Allow the curd to cool for 10 minutes, then stir in the prepared herb paste. Cover and refrigerate for at least 1 hour to set and deepen flavors.
Roll out the pastry: Lightly dust a surface with flour. Remove chilled pastry dough and gently tap to soften slightly. Roll out to about 1-2mm thickness. Cut out circles that fit into a muffin or tart pan, pressing them gently into the wells. Chill the lined pan to firm up again before baking.
Bake the pastry shells: Preheat oven to 180°C (160°C fan). Line each pastry shell with baking paper and fill with baking weights or dried beans to prevent shrinking. Bake for 18 minutes, then remove weights and paper and bake for an additional 6-7 minutes until golden and fully cooked. Allow to cool completely.
Fill and garnish: Spoon the chilled lime and mint curd into each baked shell. Sprinkle the tops with Demerara sugar. Garnish with small fresh mint leaves and drizzle lightly with extra dark rum for an aromatic finish. Serve immediately or keep refrigerated until serving.

Notes

Ensure the butter and water are very cold when making the pastry for a flaky texture.
Do not overcook the curd to avoid curdling; consistently whisk to maintain smoothness.
Chill the pastry shells well before baking to prevent shrinkage.
The herbal paste adds a unique savory note; adjust parsley and mint quantities to your taste.
For a non-alcoholic version, omit the rum in the curd and garnish, substituting with extra lime zest if desired.
Use fresh lime juice for the best vibrant flavor, avoiding bottled lime juice if possible.

Prep Time: 1 hour 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: Western