Rum Scented Chocolate Tart for Valentine's Day

Name: Rum Scented Chocolate Tart for Valentine's Day
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 130 grams Cake flour; 10 grams Sugar; 1 pinch Salt (if using salted butter you don't need); 60 grams Butter (cut into cubes ahead of time); 1/2 Egg; 100 ml Heavy cream (whipped OK); 30 ml Milk; 2 Chocolate bar; 1 Egg; 1 Rum raisin; 1 Roasted walnuts; 1 Cocoa powder topping

Servings: persons

130 grams Cake flour
10 grams Sugar
1 pinch Salt (if using salted butter you don't need)
60 grams Butter (cut into cubes ahead of time)
1/2 Egg
100 ml Heavy cream (whipped OK)
30 ml Milk
2 Chocolate bar
1 Egg
1 Rum raisin
1 Roasted walnuts
1 Cocoa powder topping

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

873

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 130 grams Cake flour, 10 grams Sugar, 1 pinch Salt (if using salted butter you don't need), 60 grams Butter (cut into cubes ahead of time), and more.

Yes, Rum Scented Chocolate Tart for Valentine's Day falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!