Prepare the butter and cream cheese by bringing them to room temperature. Grease the tart mold with melted butter and dust with flour.

Soak raisins in hot water, drain, and mix with rum. Let sit for at least 20 minutes.

For the tart dough, mix softened butter with sugar and salt until fluffy. Add egg yolk and mix well. Sift in cake flour and mix until combined. Wrap in plastic and refrigerate for 1 hour.

Roll out the dough between plastic wrap into a circle slightly larger than the tart mold. Remove the top layer of plastic and transfer the dough to the mold.

Trim excess dough with a rolling pin and prick the base with a fork. Chill in the refrigerator for 15 minutes. Preheat the oven to 170°C.

For the cheese filling, mix cream cheese until smooth. Add sugar and egg yolk, mixing well after each addition. Gradually add heavy cream, sifted cake flour, and lemon juice.

Spread the rum-soaked raisins evenly on the tart base. Pour the cheese filling over the raisins and bake at 170°C for 30–40 minutes. Cool completely.