Rum Tart

This was for a friend on his birthday. What better than an alcohol based chocolate dessert. Must be on every guy’s wishlist. I learnt the basic ‘art’ of making tart at baking class. The alcoholic twist was my idea 😉 So was the chocolate 😉
1 3/4 cups flour
1 cup cold unsalted butter cut up into small peices..veryy cold!
1/4 coco
1/2 cup powdered sugar
1 tsp salt
1 tbsp milk powder
A pinch of baking soda
3 tbsp ice cold water
1/4 cup cream
1/4 cup unsalted butter
1/4 cup coco
1/2 cup powdered sugar
2 tbsp dark rum
Seive the flour, soda, salt, milk powder and coco together. Now drop the cold butter into it and using 2 forks and mash it as much as possible, till the butter has mixed with the flour to form coarse bread crumbs. Now use your hands and quickly bring it together making sure the butter does not melt. Add the ice cold water at this point to form a dough which is not too hard neither soft. Do not knead it. Just make a ball of dough. Let this sit in your fridge for about half an hour. In the meantime you can make your filling.
Get all the ingredients together in a saucepan in a low flame and bring it to a boil. Keep aside and let it cool down to room temperature. Now add the rum and mix well.
Now bring the dough out and let it sit at room temperature for 5 min. Roll it out now to about 1/4 inch or even lesser than that if you can. Cut out round shapes using a knife or a big cookie cutter. Grease and dust the tart tins. Place the cut out dough into it one by one making sure it fits right. Scrape out any excess dough from the rim of the tin to give it a clean finishing. Now using a fork make a few pricks on the base and the sides of the dough lined tin and bake it at 180C for about 20 min or till it does not feel like dough anymore, in a pre-heated oven. Let it cool. Then spoon in the filling and let it chill in the fridge for atleast an hour before serving.
This makes for a great party dessert, or in my case, a hangover fix for the next morning! Haha!

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