Dark Chocolate Tart with Spiced Rum Cream

Ingredients

BASE:
200g chocolate biscuits
1 tablespoon cocoa
130g butter, melted
FILLING:
300ml cream
250g dark chocolate
2 eggs, beaten
pinch salt
CHOC GLAZE:
¼ cup cream
120g dark chocolate
SPICED RUM CREAM:
½ cup cream
2-3 tablespoons Captain Morgan Spiced Rum
1 tablespoon icing sugar

A total showstopper! For additional wow factor, make chocolate shards to garnish by melting ½ cup chocolate, then spread it out onto a sheet of baking paper and allow to cool and set hard. Then crack into shards and arrange on the top of the tart (as shown in picture). Serves 10-12.

Made to match with Captain Morgan Spiced Rum.

Pre-heat oven to 180°C.
For the Base: Whizz the chocolate biscuits until fine crumbs, add the cocoa and melted butter and blend well. Press into the base and up the sides of a 23cm fluted tart tin (loose bottom tin is best) and place in fridge to chill/set.
For the Filling: Heat cream until near boiling, then remove from the heat and add chocolate. Slowly whisk in until smooth and glossy. Cool for 5 minutes then whisk in the eggs (try not to make to many bubbles). Pour the chocolate filling into the biscuit base and transfer to the pre-heated oven tray. Bake for 18-20 minutes or until just set. Allow to cool before adding topping.
For the Choc Glaze: Heat the cream to near boiling, remove from the heat, then add the chocolate and allow to melt before stirring gently until smooth and glossy. Cool for 5 minutes more, then pour over the chocolate tart filling.
For the Spiced Rum Cream: Whip the cream with the rum and icing sugar until soft peaks form. Serve with the tart or dollop on top of the tart and sprinkle with cinnamon or mixed spice. (Optional: See note about chocolate chard garnish in introduction.)
Note: Cool the tart completely or chill before cutting.