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1
On a floured surface, roll out the dough to a e-inch thickness and cut out 8 5-inch circles of the dough.
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2
Transfer circles to a large parchment-lined cookie sheet and refrigerate until chilled.
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3
Ease the chilled circles into 8 individual 4-inch-wide buttered tart pans; trim the edges with a paring knife.
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4
Chill.
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5
To make the almond cream, cream the butter in the bowl of an electric mixer.
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6
Beat in the sugar until smooth.
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7
Add the almond flour, rum and egg, beating well after each addition.
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8
Spoon a thin layer of the almond cream in the bottom of each chilled tart.
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9
Preheat the oven to 375 degrees.
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10
Bake the tarts until the almond cream is lightly browned and the pastry is crisp, about 10 minutes.
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11
Remove the pans' outer rings and cool the tart shells.
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12
For the chocolate filling, combine the chocolate, espresso and corn syrup in a medium bowl.
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13
Place the heavy cream in a small saucepan and bring just to a boil.
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14
Pour the cream over the chocolate mixture and stir gently in the same direction (do not beat), until the chocolate is melted and the mixture is smooth.
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15
Stir in the butter until it is melted.
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16
Pour the mixture into a cup with a spout and fill the tarts to the rims.
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17
Use a knife tip to pop surface bubbles.
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18
Clean the knife and use it to cut out and lift fragments of gold leaf, and place one in the center of each tart.
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19
Let the tarts set, about 1 hour.
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20
Serve or store in an airtight tin up to 2 days.
