Sweet and tangy pomegranate seeds lend festive flavor and color atop these vanilla pudding-filled tartlets.
Gently press rounds, pleating slightly to fit, into mini muffin cups.
To remove the seeds from a pomegranate, you will need a sharp knife and bowl of cold water. Score the pomegranate skin from top to bottom about 5 times, evenly spaced. Hold the pomegranate underwater in the bowl, and pull it apart into sections. Remove the seeds with your fingers or a small spoon while holding it underwater. The seeds will sink to the bottom, and the skin and membrane will float to the top. Remove the membrane with your fingers, and drain the seeds in a strainer.
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