How to cook
Cut the butter into cubes and knead it with the sugar. Add the flour and mash it into crumbs. Add the egg and knead the dough well. Form a ball, wrap it in foil and put it in the fridge for half an hour. In the meantime, make the cream.
Wash and chop the mint leaves very finely. In a small pot, put the sugar, lime juice, eggs and chopped mint. Stir the mixture on low heat until it thickens. Remove from the heat and add the butter. Stir until it melts, cover the cream with foil and leave it to cool.
Take the dough out and roll it out into a sheet 1/2″ (1 cm) thick. Cut out circles from the dough, the size of the bottoms of the forms. I don't have tartlet forms so I used silicone muffin ones.
Place a circle on the bottom of each form. Press with your fingers and carefully pull out a small border. Poke holes along the bottom of each tartlet with a fork. Put a baking paper circle on top of each, with several ripe beans on it. Bake in a preheated 356°F (180 °C) oven for 20 min. Take the tartlets out and leave them to cool.
In the meantime, prepare the glaze.
Prepare the gelatin according to the package directions. In a small pot, put the sugar, water and lime rinds. Heat on low until the sugar melts. Remove from the heat and add the gelatin. Color with a few drops of confectionery dye and stir.
Put cream into each tartlet but don't fill them up all the way. Finish your tartlets off with 1-2 tsp of glaze. Once the gelatin hardens, they're ready to eat.