Step 1

To make the chocolate pastry, place the flour, almond meal, icing sugar, cocoa and butter in the bowl of a food processor and process until the mixture resembles dry breadcrumbs. Add egg yolk and process until mixture just comes together. Turn onto a work surface and shape into a disc. Cover with plastic wrap and refrigerate for 30 minutes to rest.

Step 2

Preheat oven to 200°C. Divide dough into 8 even portions. Line eight 8cm fluted tart tins with removable bases with pastry. Trim the edges. Place in the fridge for 15 minutes to rest. Line with baking paper and fill with pastry weights or dried beans. Bake for 10 minutes. Remove paper and pastry weights and bake for a further 8-10 minutes or until pastry is cooked through. Remove from oven. Reduce heat to 150°C.

Step 3

Meanwhile, combine chocolate and cream in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside for 10 minutes to cool slightly. Add eggs and rum; gently whisk until well combined. Pour into pastry cases. Bake for 15 minutes or until almost set. Remove from oven and set aside to cool. Place in the fridge to chill completely.

Step 4

Dust each tartlet with the brown sugar. Preheat the grill on medium. Place the tartlets on an oven tray. Place under preheated grill and cook for 1-2 minutes or until sugar caramelises. (Alternatively, use a brulee gun to caramelise the sugar). Serve immediately.