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1
(Soak the raisins in the rum at least overnight to create rum raisins.)
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2
Add cold butter to the powdered ingredients and mix until smooth (be careful not to melt with the heat from your hand).
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3
You can use a food processor.
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4
Add the beaten eggs and mix together.
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5
Leave in the refrigerator for at least 30 minutes, or overnight.
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6
Apply butter to the pan, sprinkle with flour, and cool.
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7
Stretch the filling out to double the size of the pan and use a fork to open holes.
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8
Heat in your preheated oven at 160C for 35 minutes, then cool and set aside.
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9
Heat the heavy cream and milk in a small pan to just before boiling point.
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10
Stop the heat, break up the chocolate bar and add to melt.
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11
Once the chocolate has melted let cool off, add the beaten eggs, and mix.
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12
If possible put through a strainer and add rum (1 tablespoon of the rum used to make the rum raisins).
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13
In the cooked tart pan add rum raisins and roasted walnuts as you like.
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14
Pour in the mixture.
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15
If the rum raisins or walnuts pop up push them back down.
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16
Also get rid of any bubbles at the top.
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17
Cook in a preheated oven at 180C for 15 minutes.
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18
Once cooled sprinkle cocoa powder if you like and it's finished.
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19
You can put on a plate and decorate with powdered sugar, very cute.
