To make the sweet pastry, rub the butter into the flour and 50g icing sugar, until it resembled breadcrumbs. Then mix in 2 egg yolks and a little cold water until it comes together as a dough. Wrap in cling film and rest in the fridge for an hour.
Preheat the oven to 180 C, fan 160C, gas mark 4.
Next, divide the pastry into 12 portions, roll them out into disks and press into a 12 hole tart tray.
Prick the bottoms with a fork to prevent air pockets, put baking parchment and baking beans in the tin to prevent the pastry from rising. Then, blind bake them for about 10 minutes, removed the beans and parchment and bake for a further 10 minutes until golden brown.
While they are baking, pour the double cream into a saucepan and warm it on a medium heat. Remove from the heat, add the plain chocolate and milk chocolate and mix until melted. Pour in the rum and give the mix a good stir.