📖 Instructions

1. **Prepare the Crust:** In a food processor, combine the pastry flour, powdered sugar, and salt. Pulse a few times to mix.
2. Add the cold, cubed butter and shortening. Pulse until the mixture resembles coarse crumbs. It's okay if there are still some visible pieces of butter – these will create flaky layers.
3. Slowly add the ice water, one tablespoon at a time, pulsing after each addition, until the dough just comes together. Be careful not to overmix; the dough should be slightly shaggy but not wet.
4. Turn the dough out onto a lightly floured surface. Gently gather it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours). This chilling step is crucial for preventing the crust from shrinking during baking.
5. **Roll and Shape the Crust:** On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter and about 1/8 inch thick. Make sure to roll from the center outwards, turning the dough frequently to ensure even thickness. I always try to make sure there are no air bubbles!
6. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough from the top edge by rolling the rolling pin over the edge of the pan. You can also use a knife to trim it neatly.
7. Prick the bottom of the crust all over with a fork. This prevents it from puffing up during baking. Line the crust with parchment paper and fill with pie weights or dried beans. This helps the crust maintain its shape.
8. **Blind Bake the Crust:** Preheat your oven to 375°F (190°C). Bake the crust for 20 minutes with the pie weights. Remove the parchment paper and pie weights and bake for another 10-15 minutes, or until the crust is lightly golden brown. Watch it closely to prevent burning, especially around the edges.
9. Let the crust cool completely on a wire rack before filling.
10. **Make the Rhubarb Ginger Filling:** In a medium saucepan, combine the chopped rhubarb, sugar, ginger, lime juice, and lime zest.
11. Cook over medium heat, stirring occasionally, until the rhubarb breaks down and the mixture thickens, about 10-15 minutes. The mixture should be jammy but not too watery.
12. Remove from heat and stir in the rum extract (if using). Let the filling cool slightly before pouring it into the prepared tart crust.
13. **Assemble and Chill:** Pour the cooled rhubarb ginger filling into the baked tart crust, spreading it evenly. I like to give it a little swirl for a rustic look.
14. Refrigerate the tart for at least 2 hours to allow the filling to set completely. This also helps the flavors meld together.
15. **Garnish and Serve:** Just before serving, garnish the tart with fresh mint leaves and a dusting of powdered sugar. Slice and serve chilled. Enjoy every single bite!