Tourment d'amour (Love's torment)

Whisk flour, salt, and sugar in medium bowl. Add butter; mix with the tip of a fork until mixture resembles coarse meal. Add 4 tablespoons cold water. Work mixture with fingertips until dough comes together in moist clumps, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap with plastic and chill for at least an hour. Meanwhile, butter and flour eight individual tart pans (4 inches) and set aside.

On a lightly floured surface, roll chilled dough out with a rolling pin to about ⅛-inch thick. With a fork, make small holes in the dough. Cut the dough into circles a about an inch wider than the pans, and then carefully transfer the circles to the pans, lightly pressing the dough into the edges. Roll a rolling pin over the top of the pans to remove any excess dough. Chill for at least 30 minutes.

To bake: Preheat oven to 350° F. Add coffee filters or parchment circles to the pans and fill with pie weights (to prevent dough from puffing up). Place tart pans on a baking sheet and bake for 15 to 20 minutes until lightly golden. Remove pie weights and papers, and set aside.

In a medium sauce pan, add milk, half the sugar, and vanilla bean seeds and pod, and then simmer on low heat. Meanwhile, in a medium bowl, whisk eggs, remaining sugar, and the flour until the mixture becomes pale yellow in color.

Once milk begins to boil, remove vanilla bean pod and then pour about a third of it into the egg mixture, stirring constantly so you don't get scramble eggs. Add mixture back into the sauce pan and continue to whisk until it starts to boil. Stir in lime zest, cinnamon and the rum.

For Sponge Cake: In a stand mixer fitted with a whisk attachment, add eggs and sugar and mix on high speed for 10 minutes. Reduce to medium and mix for another 10 minutes. Remove bowl from mixer and fold in sifted flour. Carefully fold in melted butter, the lime zest and vanilla extract until incorporated (do not over mix).

Preheat oven to 350° F.

Spoon the guava jam onto the bottom of each tart shell then spoon in equal parts the pastry cream, smooth with the back of the spoon the top the jam, and then spoon cake batter on top, completely covering the pastry cream. Bake immediately for 25 to 30 minutes at this point the cake topping is going to be golden brown.