Pomegranate Tartlets

(3)
2 reviews.
  • 45 min prep time
  • 1 hr 45 min total time
  • 6 ingredients
  • 36 servings

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

Directions

  1. 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.
  2. 2 Bake 7 to 9 minutes or until light golden brown. Remove tartlet shells from muffin cups; place on cooling racks. Cool 10 minutes.
  3. 3 Meanwhile, cut pomegranate in half; remove seeds. Set aside.
  4. 4 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.
  5. 5 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.
  6. 6 Just before serving, sprinkle tartlets with powdered sugar.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved