Chocolate brulee tartlets

1. Preheat the Oven:
Preheat your oven to 350°F (175°C).

2. Combine Dry Ingredients:
In a medium bowl, combine the all-purpose flour, ground almonds, powdered sugar, and dry cocoa powder. Mix well.

3. Incorporate Butter:
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the dry mixture until it resembles coarse crumbs.

4. Form the Dough:
Bring the mixture together with your hands until it forms a dough. Do not overwork the dough to avoid it becoming tough.

5. Shape the Dough:
Divide the dough into 6 equal parts. Press each portion into the bottom and sides of six 4-inch tartlet pans, ensuring an even thickness all around. Trim any excess dough.

6. Chill the Shells:
Place the tartlet pans in the refrigerator for about 30 minutes to chill the dough, which will help prevent it from shrinking during baking.

7. Bake the Shells:
Remove the chilled tartlet pans from the refrigerator. Prick the bottom of each shell with a fork to prevent them from puffing up during baking. Bake in the preheated oven for 15-18 minutes, or until the shells are firm and slightly golden. Allow the shells to cool completely on a wire rack before filling.

8. Heat the Cream:
In a small saucepan, warm the heavy whipping cream over medium heat until it just begins to simmer. Do not let it boil.

9. Melt the Chocolate:
Place the chopped dark chocolate in a heatproof bowl. Pour the heated cream over the chocolate and let it sit for 2-3 minutes to melt.

10. Combine and Smooth:
Stir the chocolate and cream together until completely smooth and glossy. Allow the mixture to cool slightly.

11. Add Yolks and Rum:
In a small bowl, lightly beat the egg yolk. Gradually add the yolk to the cooled chocolate mixture, stirring constantly to avoid curdling. Then stir in the rum until well incorporated.

12. Fill the Shells:
Pour the chocolate ganache filling into the cooled tartlet shells, spreading it evenly.

13. Brûlée Topping:
To create a brûlée effect, sprinkle a thin, even layer of granulated sugar over the top of each filled tartlet. Using a kitchen torch, carefully caramelize the sugar until golden and crispy. Allow the sugar topping to harden before serving.

14. Chill:
Refrigerate the tartlets for at least 1 hour to allow the ganache to set completely.

15. Serve:
Once set, remove the tartlets from the pans, and serve chilled or at room temperature.