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1
Make the pastry dough: Cream the room-temperature butter and sugar together.
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2
Add the egg yolk and mix in.
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3
Add the sifted A ingredients.
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4
Mix them in (pressing down on the mixture).
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5
Wrap the dough in plastic wrap, and leave to set in the refrigerator for at least an hour.
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6
Sandwich the dough between two sheets of plastic wrap, and roll it out with a rolling pin evenly until it's larger than the tart pan.
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7
Press the dough into the pan very very well so there's no air trapped underneath.
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8
Press in the sides too.
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9
Roll the rolling pin over the pan to remove extra dough.
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10
Chill and rest the crust in the pan again in the refrigerator (this is to prevent the crust from shrinking when it's baked).
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11
Make the almond cream: Cream the room temperature butter and sugar together.
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12
Add the egg, and mix again.
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13
Add the sifted almond flour, and mix.
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14
Add the rum soaked raisins and rum, and mix in evenly.
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15
Poke the bottom of the chilled crust several times with a fork.
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16
Spread on the almond cream and level it out.
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17
Bake in a 180C oven for about 35 minutes.
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18
Brush the top with rum (not included in the ingredient list).
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19
Have the cream cheese at room temperature (or you can microwave it quickly to warm it up).
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20
Cream the cream cheese and sugar together very very well.
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21
Start beating it.
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22
Add the rum.
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23
Add the heavy cream little by little, and beat.
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24
The sublime cheese cream is done.
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25
Pipe it out on top of the cooled tart.
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26
When you're done piping the cream, optionally dust with some powdered sugar (not listed in the ingredients).
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27
You can make cookies with the leftover pastry dough and use them to decorate the tart.
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28
You can just sprinkle the top with pistachio nuts.
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29
The rum-flavored cream cheese tart is done!
