Make the pastry and allow to rest for 1 hour before using.
Roll out the pastry and use to line the flan tin or ring. Line the pastry with greaseproof paper, fill with baking beans and
To make the filling, whisk the eggs, egg yolk and sugar together until light and doubled in volume. Melt the chocolate, butter, cream and rum together in a bowl over a pan of hot water. Carefully fold into the eggs until well blended. Pour this into the cooked pastry case and