Black Bottom Tarts

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READY IN: 2hrs 20mins
Recipe by MakeMineCadburys

From "Christmas with Southern Living 1994"

Ingredients Nutrition

  • 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 425° 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.

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