Beat the butter and icing sugar together until smooth.
Push the hard-boiled egg yolk through a sieve and stir the raw egg yolk and vanilla into it. Add this to the butter mixture and stir until blended.
Add the flour and salt to the butter mixture and stir until blended.
Shape the dough into a disc, wrap in plastic and chill until firm, about 30 min.
Roll out the dough into a circle that is just under ¼-inch thick and line a tart pan with the pastry, trimming away excess dough.
Cut off a large square of parchment paper and use it to line the tart. Pour enough rice onto the parchment paper, and bake at 360° F for 15 min. Cool before filling.
Combine the cream cheese and brown sugar until fluffy.
Add the egg yolks and pumpkin puree and mix.
Incorporate cinnamon, ginger, nutmeg and rum and beat until smooth.
Pour this filling into the cooled tart shell and return to the oven to bake for about 20 min, until the filling has set around the edges.
Cool that tart to room temperature before chilling until set.
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