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1
Make the crust: Pulse the flour, confectioners' sugar and salt in a food processor until combined.
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2
Add the butter and pulse until it is in pea-size pieces.
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3
Drizzle in 2 tablespoons cold water and pulse until the dough just comes together.
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4
Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk.
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5
Wrap tightly and refrigerate until firm, at least 1 hour or overnight.
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6
(The dough can be frozen for up to 2 months; thaw at room temperature.)
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7
Roll out the dough into a 12-inch round on a lightly floured surface.
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8
Ease into a 9-inch tart pan with a removable bottom; fold in the overhanging dough and press against the side of the pan.
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9
Chill at least 30 minutes.
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10
Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans.
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11
Bake until golden around the edge, about 20 minutes.
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12
Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes.
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13
Transfer to a rack and let cool completely.
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14
Make the filling: Put the chocolate in a medium bowl; set aside.
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15
Bring the half-and-half to a bare simmer in a small saucepan over medium heat (do not boil).
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16
Whisk the egg yolks, granulated sugar, vanilla and salt in a separate medium bowl.
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17
Gradually whisk the hot half-and-half into the egg mixture, then pour the mixture into the saucepan.
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18
Reduce the heat to medium low and cook, stirring, until thick, about 1 minute.
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19
Pour over the chocolate and let sit, undisturbed, 5 minutes.
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20
Add the butter and whisk until smooth.
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21
Pour the filling into the prepared crust and smooth into an even layer.
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22
Cover loosely with plastic wrap and refrigerate until set, about 2 hours.
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23
Make the glaze: Whisk the confectioners' sugar, butter and rum in a small bowl.
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24
Drizzle over the tart.
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25
Let sit 5 minutes before serving.
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26
Photograph by Johnny Miller
