BLACK BOTTOM TARTS
Make and share this Black Bottom Tarts recipe from Food.com.
Provided by MakeMineCadburys
Categories Tarts
Time 2h20m
Yield 48 tarts, 16-24 serving(s)
Number Of Ingredients 6
Steps:
- 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.
- Bake at 425° for 4-5 minutes or until lightly browned. Cool in pans on wire racks.
- Combine pudding mix and milk and cook pudding according to package directions for PIE FILLING.
- 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.
- Stir rum or rum extract into remaining pudding. Spoon evenly over chocolate mixture in each pastry.
- Chill 2 hours.
- Pipe or dollop each tart with pre-whipped whipping cream.
- Garnish with chocoate shavings, if desired.
- 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.
- Cooking Time is Chill Time.
Nutrition Facts : Calories 303.1, Fat 19.1, SaturatedFat 9.2, Cholesterol 25.1, Sodium 232.9, Carbohydrate 29.3, Fiber 1.2, Sugar 12.9, Protein 3.1
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