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
3 refrigerated pie crusts. Softened
2 blueberries or the seeds of one pomegranate
1 (3oz) package, vanilla pudding and pie filling mix (not instant)
1 ¾ cups whipping cream
2 tablespoons dark rum
1 teaspoon powdered sugar
- 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.
- 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.
- 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
- Immediately spoon about 2 rounded teaspoons of filling into each tartlet shell.
- Top each with 1 tsp of pomegranate seeds or blueberries.
- Cover loosely; refrigerate at least 1 hour or until serving time.
- Just before serving, sprinkle tartlets with powdered sugar.