For the pastry, combine the flour and sugar in a mixing bowl or in the bowl of a food processor. Cut or process in the butter with short pulses until the mixture resembles coarse cornmeal. Lightly beat the remaining ingredients together. Gradually work it into the flour mixture with your fingers, or pour it through the feed tube with the processor running and process just until the dough comes together. Divide the dough in half and shape into 2 thick disks. Cover with plastic and refrigerate about 1 hour.
For the filling, combine all ingredients except the butter in a mixing bowl.
For the glaze, combine the chocolate, cream, water, and honey in the top of a double boiler and heat over simmering water until the chocolate is melted. Remove from the heat and stir in the rum and butter.
Invert the cooled tart onto a rack. Pour the glaze over the tart, smoothing it with a spatula. If the glaze is not smooth, pour a little more over it. Transfer the tart to a serving plate. Do not refrigerate.