Chocolate Rum Tart
Prep: 25 Mins
Cook: 60 Mins
Skill Level: Easy
Servings: 8
Indulge in the rich decadence of this Chocolate Rum Tart, where a buttery crust meets a velvety chocolate filling, creating an irresistible dessert that’s perfect for a special occasion!
Products used
Ingredients
- 450g/16oz Plain flour
- 150g/5.5oz Icing sugar
- 1 Pinch Salt
- 225g/8oz Unsalted butter
- 1 Egg
- 1 tbsp Milk
For the Filling
- 3 Eggs
- 1 Egg Yolk
- 100g/3.5oz Caster sugar
- 350g/12.5oz Plain chocolate
- 50g/1.75oz Butter
- 25ml/1fl oz Double Cream
- 50ml/2fl oz Dark Rum
Method
- Sift flour, icing sugar and salt together. Rub in the butter to give a bread crumb texture.
- Beat the egg with the milk and work into the mix to form a dough.
- Wrap in cling film and leave to rest in the fridge for 20 minutes.
- Roll out pastry and use to line a 20cm flan case. Line the pastry with greaseproof paper, fill with baking beans and bake blind in a pre-heated oven for 20 minutes. Remove the beans and leave to cool.
- Whisk the eggs, yolk and sugar together until light and doubled in volume.
- Melt the chocolate, butter, cream and rum together in a bowl over a pan of hot water. Carefully fold in the eggs until well melted.
- Pour mixture into the cooked pastry case and bake in a pre-heated oven for about 15 minutes until set.
- Leave to cool and rest before taking the flan ring off. Serve with double cream and a drizzle of melted chocolate.
Try it with a kick
Clotted Cream
with Brandy
Brandy is added to our signature Clotted Cream to give the ultimate in Christmas indulgence.
