Make the pastry dough: Cream the room-temperature butter and sugar together.
Add the egg yolk and mix in.
Add the sifted A ingredients.
Mix them in (pressing down on the mixture).
Wrap the dough in plastic wrap, and leave to set in the refrigerator for at least an hour.
Sandwich the dough between two sheets of plastic wrap, and roll it out with a rolling pin evenly until it's larger than the tart pan.
Press the dough into the pan very very well so there's no air trapped underneath. Press in the sides too.
Roll the rolling pin over the pan to remove extra dough.
Chill and rest the crust in the pan again in the refrigerator (this is to prevent the crust from shrinking when it's baked).
Make the almond cream: Cream the room temperature butter and sugar together.
Add the egg, and mix again.
Add the sifted almond flour, and mix.
Add the rum soaked raisins and rum, and mix in evenly.
Poke the bottom of the chilled crust several times with a fork.
Spread on the almond cream and level it out.
Bake in a 180°C oven for about 35 minutes. ☆
※Brush the top with rum (not included in the ingredient list).
Have the cream cheese at room temperature (or you can microwave it quickly to warm it up).
Cream the cream cheese and sugar together very very well.
Start beating it.
Add the rum.
Add the heavy cream little by little, and beat.
The sublime cheese cream is done.
Pipe it out on top of the cooled tart.
When you're done piping the cream, optionally dust with some powdered sugar (not listed in the ingredients).
You can make cookies with the leftover pastry dough and use them to decorate the tart.
You can just sprinkle the top with pistachio nuts.
The rum-flavored cream cheese tart is done!
Story Behind this Recipe
I made this for a recipe contest that had the theme: "Birthday party recipes." I thought birthdays means cake, and 40th anniversary (of the sponsoring company) means a cake for adults. So, I folded rum soaked raisins into the base almond cream, and topped it with cream cheese, which goes so well with rum-raisin flavor. I made the basic tart crust and the almond cream to suit my taste.
It may seem like there are a lot of steps, but it's basically just mix, and rest, etc - quite easy. In step 17, brushing the crust with rum is optional. You can omit it if you like. Any leftover pastry dough can be made into cookies. Please adjust the baking time and temperature according to your oven.