Black Bottom Tarts

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   ["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 425u00b0 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."]

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