Black Bottom Tarts

• (15 ounce) package refrigerated pie crusts↗1 package

  (15 ounce)

• (3 ounce) package vanilla pudding mix (cook & serve)1 package

  (3 ounce)

• milk↗2 cups
• semisweet chocolate morsel↗1 cup
• tablespoon rum or 1 teaspoon rum extract↗1 tablespoon
• whipping cream, whipped↗1 cup

Step-by-step instructions

1. 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. 2

   Bake at 425° for 4-5 minutes or until lightly browned. Cool in pans on wire racks.

3. 3

   Combine pudding mix and milk and cook pudding according to package directions for PIE FILLING.

4. 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. 5

   Stir rum or rum extract into remaining pudding. Spoon evenly over chocolate mixture in each pastry.

6. 6

   Chill 2 hours.

7. 7

   Pipe or dollop each tart with pre-whipped whipping cream.

8. 8

   Garnish with chocoate shavings, if desired.

9. 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. 10

    Cooking Time is Chill Time.