Method

• 1.
  To make the pastry, place flour, butter, sugar and 1/4 tsp fine salt in a food processor. Pulse a few times, until mixture is consistency of fine breadcrumbs, then, with machine on, slowly add vinegar and ice water. Process for a few more seconds, until pastry starts to come together, then place dough onto a clean surface (it will be very sandy). Gather and pat dough into a disc roughly 3cm thick. Wrap in plastic wrap and chill for at least 1 hour, or overnight.
• 2.
  While pastry chills, make the curd. First, make lime syrup. Bring lime juice and caster sugar to the boil in a medium saucepan over high heat. Cook for 1-2 minutes, swirling frequently, until sugar has melted, then boil for another 1 minute. Remove from heat, add rind and 1/3 cup mint leaves, and set aside for 10 minutes to infuse.
• 3.
  While syrup cools, make the herb paste. Pour 11/2 tbs rum into a spice grinder with the parsley and remaining mint. Pulse for about 10 seconds, until a paste forms, scraping down side of bowl and pulsing and/or shaking machine again, if necessary. Set aside. (Alternately, you can whiz herbs in a small food processor until chopped, then reduce to a paste using a mortar and pestle, adding a small amount of rum at a time; or finely chop herbs on a cutting board and work mixture into a paste with the edge of a large knife, adding a small amount of rum at a time.)
• 4.
  Strain cooled syrup into a large heatproof bowl; squeeze the leaves and zest to extract as much flavour as possible, then discard leaves and zest. In a separate large bowl, whisk 2 whole eggs, 5 yolks and the cornflour until no lumps remain, and then add to the lime syrup and stir.
• 5.
  Add 2cm water to a medium saucepan, bring to a simmer over high heat and reduce heat to medium. Place bowl of eggs and syrup over pan of gently simmering water and whisk continuously for 6-8 minutes, or until you have a thick, mousse-like curd. Add butter and stir with the whisk for an additional 1 minute, or just until butter has melted, then remove from heat and set curd aside to cool for 10 minutes. Stir reserved herb paste into curd, cover surface directly with plastic wrap and refrigerate for at least 1 hour, until completely cool.
• 6.
  On a lightly floured surface, tap chilled pastry all over with a rolling pin to soften slightly before rolling out to 1-2mm thick, using additional flour sparingly to prevent dough from sticking. (Dough should be about 30cm in diameter.) Using a 10cm round cookie cutter, cut 5 circles and gently ease into cups of a lightly oiled muffin pan. Re-roll dough offcuts and cut out 5 more circles. Press down to fill base of cups, and press sides so pastry rises to the rim; doing this will help you fill the tarts generously. Chill for at least 1 hour, or overnight.
• 7.
  Preheat oven to 180°C/160°C fan-forced. Line pastry shells with paper muffin liners or squares of baking paper. Fill with pastry weights, rice or dried beans, and bake for 18 minutes, or until shells are light golden brown around edges and inside. Remove liners and weights and return pastry to oven for 6-7 minutes, until dark golden brown. Carefully remove shells from pan and set aside to cool completely on a wire rack.
• 8.
  To assemble, fill shells with curd and smooth surface. Sprinkle centre of each tart with a pinch of demerara sugar, then arrange small mint leaves or shredded mint on top. Drizzle each tart with a few drops of remaining rum. Serve.