1.5cup200g all-purpose einkorn flour (I use Jovial)
1teaspoonsugar
7tbsp100g butter, cubed
2egg yolks
2tbspsour cream
FILLING
1 ¼tbspgrassfed gelatin
1/2cupwater
5lemons and 10 limes
Handful of fresh mintoptional
1/2cup(100g) sugar
4egg yolks
1stick(115g) buttercubed, at room temperature
15-30mlwhite rum
5-7drops of mint extractoptional
Instructions
MAKE CRUST
Place einkorn flour and sugar in a food processor (I use mini), add butter, and process until the mixture forms small crumbs.
Add egg yolks and sour cream and pulse until the dough starts to come together. Transfer dough to a well floured surface and gently knead it into a ball.
Roll the dough out roughly to fit your tart pan. The edges will probably crumble some, even though the dough is pretty elastic (this happens because einkorn flour is more fragile than regular wheat flours). You can reshape the edges with your finger; and always make sure the work surface is well floured.
Transfer the dough onto a 9" tart pan (I flip the board upside down).
Press with your fingers to even out; poke with a fork several times (this will prevent bubbling).
Bake in a pre-heated to 350ºF (180ºC) oven for 20 minutes. The beauty of this crust is it comes out of any pan very easily.
MAKE FILLING
Mix gelatin with water in a small sauce pan. Leave to bloom while you are working on the rest.
Juice lemons and limes, you should have about 100g of juice. Pour the juice into a medium sauce pan; set aside for a few minutes.
Grab a handful of fresh mint leaves, and muddle them with sugar to release the oil (you can skip this step and just use the mint oil instead).
Add egg yolks to sugar/mint mixture and whisk until they become pale yellow.
Heat the juice on low until very warm to hot but not boiling. Pour the juice into the egg mixture in very slow trickle until all incorporated.
Pour everything back into the sauce pan. Use a strainer to catch the mint leaves.
Simmer on low for 5 minutes stirring constantly; transfer to a bowl of a stand mixer fitted with a paddle attachment.
Beat on the lowest setting until just slightly warm. Add rum and mint extract, if using.
Then add butter and beat on medium until butter is incorporated.
Pour the filling into the tart crust; place in the fridge for 3-4 hours, or better overnight.
If desired, you can top it with lime wedges after 20 minutes in the fridge.
Notes
Fresh mint adds only a subtle fragrance; if you are looking for strong mint presence - use mint oil (you can find it by spices at your grocery).