Lime, Mint and Rum Tarts Recipe

Name: Lime, Mint and Rum Tarts Recipe
Ingredients: 1 cup/150 grams all-purpose flour (plain flour), more for rolling out dough; 6 tablespoons/80 grams cold unsalted butter, diced; 1 tablespoon plus 1 teaspoon/20 grams granulated or superfine sugar (caster sugar); 1/4 teaspoon salt; 1/4 teaspoon white wine vinegar; 2 tablespoons ice water; 1/2 cup/120 milliliters lime juice (from about 5 to 6 limes), plus the zest of 2 limes, cut in wide strips, avoiding bitter white pith; 2/3 cup/120 grams granulated or superfine sugar (caster sugar); 1 packed cup/25 grams mint leaves, plus 12 small mint leaves (or regular leaves, shredded just before using) for garnish; 2 tablespoons dark rum, plus 1 tablespoon for serving; 6 parsley leaves; 2 large eggs plus 5 large egg yolks; 2 teaspoons cornstarch (corn flour); 7 tablespoons/100 grams cold unsalted butter, diced; 1 tablespoon Demerara sugar

cooking.nytimes.com

These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy If you don’t have a spice grinder, finely chop the mint for the final step of the...

View Original

Share this recipe:

Ingredients

1 cup/150 grams all-purpose flour (plain flour), more for rolling out dough
6 tablespoons/80 grams cold unsalted butter, diced
1 tablespoon plus 1 teaspoon/20 grams granulated or superfine sugar (caster sugar)
1/4 teaspoon salt
1/4 teaspoon white wine vinegar
2 tablespoons ice water
1/2 cup/120 milliliters lime juice (from about 5 to 6 limes), plus the zest of 2 limes, cut in wide strips, avoiding bitter white pith
2/3 cup/120 grams granulated or superfine sugar (caster sugar)
1 packed cup/25 grams mint leaves, plus 12 small mint leaves (or regular leaves, shredded just before using) for garnish
2 tablespoons dark rum, plus 1 tablespoon for serving
6 parsley leaves
2 large eggs plus 5 large egg yolks
2 teaspoons cornstarch (corn flour)
7 tablespoons/100 grams cold unsalted butter, diced
1 tablespoon Demerara sugar