Rum Scented Chocolate Tart for Valentine's Day

Name: Rum Scented Chocolate Tart for Valentine's Day
Yield: 8 servings
Cuisine: American
Ingredients: 130 grams ●Cake flour; 10 grams ●Sugar; 1 pinch ●Salt (if using salted butter you don't need); 60 grams Butter (cut into cubes ahead of time); 1/2 Egg; 100 ml Heavy cream (whipped OK); 30 ml Milk; 2 Chocolate bar; 1 Egg; 1 ◆Rum raisin; 1 ◆Roasted walnuts; 1 ※Cocoa powder topping

cookpad.japan @cookpad_jp

I added rum raisins to the rich chocolate tart that my daughters love.

I use 1 bar each of black/dark chocolate and white chocolate, but please use the chocolate of your choosing.
You can make twice the amount of tart materials and store in the refrigerator. I also recommend making it by replacing about a third of the cake flour with wheat flour. Recipe by twinflower

I added rum raisins to the rich chocolate tart that my daughters love.

cookpad.japan @cookpad_jp

I added rum raisins to the rich chocolate tart that my daughters love.

Saved

Ingredients

8 servings

Tart Crust
130 grams●Cake flour
10 grams●Sugar
1 pinch●Salt (if using salted butter you don't need)
60 gramsButter (cut into cubes ahead of time)
1/2Egg
Filling
100 mlHeavy cream (whipped OK)
30 mlMilk
2Chocolate bar
1Egg
1◆Rum raisin
1◆Roasted walnuts
1※Cocoa powder topping

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Steps

1

(Soak the raisins in the rum at least overnight to create rum raisins.)
2

Add cold butter to the ● powdered ingredients and mix until smooth (be careful not to melt with the heat from your hand). You can use a food processor.
3

Add the beaten eggs and mix together. Leave in the refrigerator for at least 30 minutes, or overnight. Apply butter to the pan, sprinkle with flour, and cool.
4

Stretch the filling out to double the size of the pan and use a fork to open holes. Heat in your preheated oven at 160°C for 35 minutes, then cool and set aside.
5

Heat the heavy cream and milk in a small pan to just before boiling point. Stop the heat, break up the chocolate bar and add to melt.
6

Once the chocolate has melted let cool off, add the beaten eggs, and mix.
7

If possible put through a strainer and add rum (1 tablespoon of the rum used to make the rum raisins).
8

In the cooked tart pan add rum raisins and roasted walnuts as you like.
9

Pour in the mixture. If the rum raisins or walnuts pop up push them back down. Also get rid of any bubbles at the top.
10

Cook in a preheated oven at 180°C for 15 minutes. Once cooled sprinkle cocoa powder if you like and it's finished.
11

You can put on a plate and decorate with powdered sugar, very cute.