Pomegranate Tartlets

By HeatherS

Ingredients

• Crust
• 3 Pillsbury® refrigerated pie crusts, softened as directed on box
• Filling
• 1 pomegranate
• 1 box (4-serving size) vanilla pudding and pie filling mix (not instant)
• 1 3/4 cups whipping cream
• 2 tablespoons dark rum or 1/2 teaspoon rum extract
• Topping
• 1 teaspoon powdered sugar

Details

Servings 36
Preparation time 45mins
Cooking time 55mins

Preparation

Step 1

Heat oven to 450°F.

Unroll pie crusts on work surface. With 2 1/2-inch plain or scalloped edge round cutter, cut crusts into 36 rounds. Fit rounds into ungreased miniature muffin cups, pressing in gently. Generously prick crusts with fork.

Bake 7 to 9 minutes or until light golden brown. Remove tartlet shells from muffin cups; place on cooling racks. Cool 10 minutes.

Meanwhile, cut pomegranate in half; remove seeds. Set aside.

In 2-quart saucepan, stir pudding mix and whipping cream with wire whisk until blended. Cook over medium heat about 5 minutes or until mixture comes to a boil, stirring constantly. Remove from heat; stir in rum.

Immediately spoon about 2 rounded teaspoons filling into each tartlet shell. Top each with about 1 teaspoon pomegranate seeds. Cover loosely; refrigerate at least 1 hour or until serving time.

Just before serving, sprinkle tartlets with powdered sugar.