Separate 1 egg, chill the egg white. Mix 125 g flour, cocoa, 3 tablespoons white sugar and 1 pinch of salt. Add 100 g butter in pieces and egg yolk. Knead first with the dough hooks of the hand mixer, then with your hands until smooth.
Wrap in foil and chill for about 30 minutes.
Grease 6 cake tins with a removable base (approx. 12 cm Ø) and dust with flour. Roll out short pastry thinly between 2 layers of cling film. Cut out 6 circles (each approx. 15 cm Ø).
Place the dough in the moulds and press the rim. Prick the bottom several times with a fork.
Preheat oven (electric cooker: 225°C/circulating air: 200°C/gas: level 4). Cut out 6 circles (approx. 17 cm Ø each) from baking paper and place them in the baking trays. Spread the legumes over them, filling them to the brim.
Bake blind in a hot oven for about 15 minutes. Take out, remove paper and pulses. Let it cool down.
In the meantime, wash organic limes hot, dry them and peel off some of the peel in thin strips to decorate them with a pestle ripper. Finely grate the rest of the peel. Squeeze all limes.
Fill lime juice, up to 1 teaspoon, to 1/2 l with water. Bring to the boil with the grated lime zest, 150 g white sugar and 1 tablespoon butter. Mix starch with approx. 6 tbsp. cold water. Stir into the boiling juice, simmer for about 1 minute.
Separate 3 eggs, chill the egg white. Mix the egg yolks with 2 tablespoons of the hot lime cream, then stir into the rest of the cream. Stir in the cachaça. Pour into the tartlets, let them cool down a little, then put them in a cool place for about 30 minutes.
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). For the meringue, beat all 4 egg whites and 1 teaspoon lime juice until stiff, adding 125 g sugar. Spread over the cream and bake in a hot oven for 5-10 minutes.
Remove the tartlets from the moulds. Sprinkle with brown sugar and lime strips.