Chocolate tart with rum glaze

Votes: 1

Time: 5 hours 15 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 363, total fat 21 G., saturated fats 13 G., proteins 4 G., carbohydrates 41 G., fiber 2 G., cholesterol 92 mg, sodium 148 mg, sugar 27 G.

The highlight of this tart is the rum glaze, which beautifully complements the rich, creamy chocolate filling, all nestled atop a crumbly crust. If you don't have rum on hand, you can use a liqueur like Kahlua, or, for a non-alcoholic version, add a splash of espresso to the glaze. The coffee will enhance the chocolate's flavor and add more depth. Slice the tart once it's completely set.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 and 1/4 cups premium flour + extra for dusting
1/3 cup powdered sugar
0.5 tsp salt
6 tablespoons chilled unsalted butter, cut into small pieces

Filling

220 g semi-sweet chocolate, finely chopped
1 cup low-fat cream (10%)
3 large egg yolks
3 tbsp. granulated sugar
1 tsp vanilla extract
A pinch of salt
2 tablespoons unsalted butter

Glaze

0.5 cup powdered sugar
1 tbsp unsalted butter, melted
1 tbsp dark rum, Kahlua liqueur, or espresso

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, powdered sugar, semi-sweet chocolate, rum, coffee liqueur, eggs, cream

Cooking the dish according to the recipe:

Cake:

Combine the flour, sugar, and salt in a food processor. Add the butter and pulse until it forms pea-sized pieces. Sprinkle with 2 tablespoons of cold water and pulse until the dough comes together. Place it on a piece of plastic wrap; using the plastic wrap as a guide, shape the dough into a disk.
Wrap tightly and refrigerate to firm up, at least 1 hour or overnight. The dough can be frozen for up to 2 months; thaw at room temperature.

On a lightly floured work surface, roll out the dough to a 12-inch diameter. Transfer to a 9-inch tart pan with a removable bottom; fold the overhanging edges of the dough under and press against the sides of the pan. Refrigerate for at least 30 minutes.
Preheat oven to 350°F (175°C). Line the pan with foil and fill with pie weights or dried beans. Bake until golden brown around the edges, about 20 minutes. Remove the foil and weights and continue baking until the entire surface is golden brown, another 10-15 minutes. Transfer to a wire rack and let cool completely.
Prepare the filling:

Place the chocolate in a medium bowl; set aside. In a small saucepan over medium heat, bring the cream to a simmer (do not boil). In another medium bowl, whisk the egg yolks with the sugar, vanilla, and salt. Gradually whisk the hot cream into the egg mixture, then pour everything back into the saucepan. Reduce the heat to medium and cook, stirring, until thickened, about 1 minute.
Pour the filling over the chocolate in the bowl and let it sit for 5 minutes. Add the butter and mix until smooth. Spoon the filling onto the prepared crust and smooth the surface with a spatula. Cover loosely with plastic wrap and refrigerate until the filling is completely set, about 2 hours.
Prepare the glaze:

In a small bowl, combine the powdered sugar, rum, and butter. Drizzle the glaze over the tart. Let sit for 5 minutes before serving.