Black Bottom Tarts

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• 1 (15 ounce) package refrigerated pie crusts
• 1 (3 ounce) package vanilla pudding mix (cook & serve)
• 2 cups milk
• 1 cup semisweet chocolate morsel
• 1 tablespoon rum or 1 teaspoon rum extract
• 1 cup whipping cream, whipped

Recipe

• 1 unfold each pastry and roll to 1/8" thickness on a lightly floured surface. using a 2-1/2" round cutter, cut out 24 circles from each pastry. place circles in ungreased miniature (1-3/4") muffin pans. prick pastry with a fork.
• 2 bake at 425° for 4-5 minutes or until lightly browned. cool in pans on wire racks.
• 3 combine pudding mix and milk and cook pudding according to package directions for pie filling.
• 4 remove 1/2 cup hot pudding to a separate bowl. add chocolate morsels, stirring until smooth. spoon 1 teaspoon chocolate mixture into bottom of each pastry.
• 5 stir rum or rum extract into remaining pudding. spoon evenly over chocolate mixture in each pastry.
• 6 chill 2 hours.
• 7 pipe or dollop each tart with pre-whipped whipping cream.
• 8 garnish with chocoate shavings, if desired.
• 9 note: to make this into a 9-inch pie, spoon chocolate mixture into the bottom of a pre-baked 9-inch pastry shell. cover chocolate mixture with rum-flavored pudding. dollop with pre-whipped cream and garnish, if desired.
• 10 cooking time is chill time.