2 gold-strength gelatine leaves 4 eggs 3/4 cup (185ml) lime juice, plus 1/3 cup finely grated zest 1 cup (220g) caster sugar, plus extra 2 tablespoons 50g unsalted butter, chopped 1/2 cup (125ml) tequila blanco (see notes) 200ml thickened cream 1 tablespoon icing sugar, sifted, plus extra to dust Mint leaves, to serve
1. For the pastry, place flour and icing sugar in a food processor and whiz to remove any lumps. Add the butter and whiz until mixture resembles coarse breadcrumbs.
2. Add the yolk and one tblsp iced water, then whiz until the mixture comes together. Shape into a smooth ball, then enclose in plastic wrap and chill for 30 minutes. Roll out pastry on a lightly floured work surface to 5mm thick, then use to line eight 10cm loose-bottomed tart pans. Prick the base with a fork and chill for 15 minutes. Preheat the oven to 180°C. Line the tart shells with baking paper, then fill with pastry weights or uncooked rice. Bake for 10 minutes, then remove paper and weights and brush with the lightly frothed egg white. Bake for a further two minutes or until golden and dry. Allow to cool completely.
3. Soak gelatine leaves in cold water for five minutes to soften.
4. Meanwhile, place eggs, lime juice and one cup (220g) caster sugar in a heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water), whisking for 3-4 minutes until thickened. Add butter, a piece at a time, whisking to combine. Squeeze excess water from the gelatine, then add gelatine to lime mixture, whisking until dissolved. Remove from heat, then stir in tequila and two tblsps lime zest.
5. Pour the filling into the prepared tart shells, then chill for four hours or until set.
6. Whip the cream and icing sugar together to soft peaks. Roughly pound remaining two tblsps lime zest and two tblsps caster sugar with two tblsps sea salt flakes in a mortar and pestle until combined.
7. Top tarts with a dollop of cream and garnish with mint. Dust with icing sugar and serve with salted lime sugar.