For the Pastry:
250g soft flour
50g ground almonds
1 egg yolk
1 tsp vanilla
300g dark chocolate
1/2 tsp rum or brandy
Rub butter into dry ingredients until crumbly. Stir yolk and vanilla together and add to flour mixture until a dough forms.
Refrigerate for about 20 minutes. Roll out dough and line a 25cm tart ring.
Blind bake for approximately 10 minutes.
Bring cream to a boil and pour over chocolate. Sitr in butter and rum/brandy.
Pour into pre baked tart. Refrigerate to set chocolate. Decorate with white chocolate and serve.