Pastry
Ingredients should be at room temperature.  Knead into a dough, put in plastic wrap and let rest in the refrigerator for 30 minutes.  Preheat oven to 180ºC.  Halve the dough, place on a parchment-lined baking pan and roll out to a thickness of 3-4 cm.  Cut out rounds of about 7 cm diameter and bake on the middle rack about 12 minutes to a gold colour.  Remove from pan and let cool.  Repeat with the second half of dough.

Butter Cream
Melt butter and chocolate separately until creamy.  Mix pudding powder, milk, egg yolk and sugar and gradually stir in the melted butter.  Bring to a boil and blend in the rum and the melted chocolate.   Cool and stir at intervals into a creamy consistency.  Once the butter cream is completely cooled it will be spreadable.  Now fill two pastry rounds with a tbsp of the cream filling and let cool. 

Glaze
Melt the chocolate cake glaze in the top of a double boiler and brush evenly over the cooled tarts.  Top with almond halves, allow to set on a rack and return to refrigerator.  The tarts are served cool.  Do not let stand at room temperature too long, as the butter cream will turn soft.