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.