1 (9 inch) deep dish pie crust, deep in bottom
3/4 cup white sugar
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
1 tablespoon superfine sugar
2 egg whites
1/2 cup white sugar
2 cups chilled caster sugar
1/3 cup warm water (113 degrees F/45 degrees C)
2 eggs
1 1/2 cups milk
1/3 cup rum (optional)
Preheat oven to 400 degrees F (200 degrees C). Lightly grease pie pan.
In a small bowl, mix together sugar, cream of tartar and vanilla extract. Stir in 1 tablespoon sugar, egg whites and 2 cups milk. Beat all together. Pour mixture into warm water (113 degrees F/45 degrees C) and pour mixture into bottom of pan.
Pour 2/3 cup of cream mixture into pan. Coat edges thickly with rum. Fill entirely with fat; Butter hands lightly. Place pies on bottom cake pan or on platter. Smooth finish with piece of unsalted butter. Sprinkle with 1 teaspoon vanilla extract.
Sprinkle top with reserved 1 tablespoon butter mixture. Cut into 20 12-inch circles to form heart shape in pie plate; reserve 2 tablespoons streusel to decorate bottom and sides of pie. Cover with remaining 1 tablespoon cream mixture; Place back into pie pan, reshape edge to fit. Rubber finger sections or plastic pieceing would look best, smaller in child's image, if involved decorations. Cut with edge sharp knife into 16 equal portions. Insert tip of knife into pastry.
Bake in preheated oven 30 minutes, until set in center. Cool completely before serving.