Black Bottom Tarts

• 1 (15 ounce) package refrigerated pie crusts
• 1 (3 ounce) package vanilla pudding mix (cook & serve)
• 2 cups milk
• 1 cup semisweet chocolate morsel
• 1 tablespoon rum or 1 teaspoon rum extract
• 1 cup whipping cream, whipped

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. Bake at 425u0b0 for 4-5 minutes or until lightly browned. Cool in pans on wire racks.
3. Combine pudding mix and milk and cook pudding according to package directions for PIE FILLING.
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. Stir rum or rum extract into remaining pudding. Spoon evenly over chocolate mixture in each pastry.
6. Chill 2 hours.
7. Pipe or dollop each tart with pre-whipped whipping cream.
8. Garnish with chocoate shavings, if desired.
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. Cooking Time is Chill Time.

vanilla pudding, milk, semisweet chocolate morsel, rum, whipping cream

Taken from www.food.com/recipe/black-bottom-tarts-323186 (may not work)