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1
Add flour, sugar and butter in a food processor, process until well blended.
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2
Add egg, process until the dough just comes together.
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3
Transfer onto a lightly floured cutting board or working surface.
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4
Knead until smooth.
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5
Press into a 4-inch diss and wrap in a plastic wrap.
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6
Chill in the frige for 20 to 30 minutes.
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7
Put a baking sheet into the oven and preheat to 400F (200C) degrees.
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8
Roll out the dough on a floured cutting board or working surface to 1/4 inch thick round.
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9
Line the dough into a 8 or 9-inch tart pan with a removable bottom.
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10
Pierce the bottom with a fork.
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11
Chill in the frige for 5 to 10 minutes.
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12
Line a large sheet of foil paper over the tart pan to cover the dough.
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13
Place the pie weight, dried beans or rice on top.
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14
Transfer onto the hot baking sheet in the oven.
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15
Bake for about 10 minutes or until the edges just start to become golden.
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16
Remove the foil paper along with the pie weight or dried beans.
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17
Bake for another 10 minutes or until the crust is golden.
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18
Remove from the oven and let cool in the pan on a wire rack.
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19
Add cream cheese, sour cream, powdered sugar and rum in a large mixing bowl with an electric mixer until smooth and creamy.
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20
Spread mixture evenly in the cooled tart crust.
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21
Arrange the fresh strawberries on top.
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22
Brush the warm jam over the strawberries.
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23
Keep it refrigerate for at least 6 hours or overnight.
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24
Slice and serve.
