Blueberry Tartlets

So here is the last in the series of “small bites”.  I am sure I will be making more small bites in the future, but this one is the grand finale. 

Blueberry Tartlets is a recipe that came from the December 2002 issue of “Pillsbury, Holiday, Appetizers and Desserts” cookbook.  In the cookbook it is actually called Pomegranate Tartlets.  Funny story:  I went to the store with every intention to buy a pomegranate, but my children started bickering, as they sometimes do, and I forgot.  So when I arrived home and discovered that I had not purchased a pomegranate, they became blueberry tartlets.  I also justified using blueberries because they are in season and pomegranates are a Christmas fruit.  OH! And my daughter said that all the tartlets look like they have eyeballs! 

This recipe was fantastic, quick, easy and delicious!  I had to hide them from my children before the party guest arrived!

Blueberry (Pomegranate) Tartlets

Crust

3 refrigerated pie crusts. Softened

Topping

2 blueberries or the seeds of one pomegranate

Filling

1 (3oz) package, vanilla pudding and pie filling mix (not instant)

1 ¾ cups whipping cream

2 tablespoons dark rum

1 teaspoon powdered sugar

1. Heat oven to 450 degrees.  Remove pie crusts from pouches.  Unfold crusts; press out fold lines.  With 2 1/2 –inch round cutter, cut crusts into 36 rounds.  I used a glass.  Press each round into a miniature muffin cup pan. 
2. Bake at 450 degrees for 7 to 9 minutes or until lightly browned.  Remove tartlet shells from pan; place on wire racks.  Cool 10 minutes.
3. In medium saucepan, combine pudding mix and whipping cream; stir with wire whisk to blend.  Cook over medium heat for about 5 minutes or until mixture comes to a boil, stirring constantly.  Remove from heat, stir in rum
4. Immediately spoon about 2 rounded teaspoons of filling into each tartlet shell.
5. Top each with 1 tsp of pomegranate seeds or blueberries.
6. Cover loosely; refrigerate at least 1 hour or until serving time.
7. Just before serving, sprinkle tartlets with powdered sugar. 
8.