Place the dry ingredients along with the butter in a mixer and mix to form crumbs before adding the egg, vanilla and 1 tbsp cream. Mix until it comes together to form a dough.
Place cling film over the pastry and place in the freezer for half an hour.
Blend the blackberries, mint and honey and sieve out the seeds.
Mix 1 cup of cream and ¼ a cup of condensed milk, 2 shots of white rum, 2 gelatine sheets dissolved in water, juice of half a lime and the blackberry puree.
Remove the pastry from the freezer and roll into small tins. Place back in the freezer to stop shrinkage. Place baking paper with baking beans on top of the cold pastry. Bake in the oven for 25-30 minutes at 180 degrees.
Meringue
Mix egg white and caster sugar in a glass bowl until it forms stiff peaks.
Carefully add a small amount of the blackberry puree to create a marble effect.
Pipe the meringue kisses on a tray with baking paper.
Turn the temperature of the oven down to 100℃ and bake the meringues for 20 minutes.
Turn off the oven and leave the meringues to dry.
Assemble
Place the mojito mixture inside the tart, pipe the puree on top and decorate with the meringue kisses, fresh mint, edible flowers, whole blackberries and gold leaf. Sprinkle some lime zest and sugar on top - ta da!!
