Knead the butter in pieces, icing sugar, flour and egg to a smooth dough. Wrap in foil and chill for 30 minutes. Divide the dough. Roll out one half onto a lightly floured work surface (23 cm Ø) and line a greased tart tin (20 cm Ø) with breadcrumbs. Roll out the rest of the dough to a round shape (27 cm Ø) and place it in a greased tart tin (24 cm Ø) sprinkled with breadcrumbs.
Press the edges and smooth them down. Prick the cake several times with a fork and chill for another 30 minutes. Line the tart with baking paper and fill with dried peas. Pre-bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 12 minutes. Remove the legumes and baking paper, bake for another 12-15 minutes, then allow to cool. In the meantime, heat the cream in a saucepan for the cream. Season with chilli powder and rum. Chop the chocolate, melt in it and let it stand for about 1 hour. Then fill the cream into the tart moulds and chill for at least 4 hours.
Remove the legumes and baking paper, bake for another 12-15 minutes, then allow to cool. In the meantime, heat the cream in a saucepan for the cream. Season with chilli powder and rum. Chop the chocolate, melt in it and let it stand for about 1 hour. Then fill the cream into the tart moulds and chill for at least 4 hours. Dust with cocoa and icing sugar before serving