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Pomegranate Tartlets

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  • Prep 45 min
  • Total 1 hr 45 min
  • Servings 36
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Sweet and tangy pomegranate seeds lend festive flavour and colour atop these vanilla pudding-filled tartlets.
Created May 7, 2018
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Ingredients

  • 2 boxes Pillsbury™ refrigerated pie crusts, softened as directed on box (there are two crusts in each box – you will need three of these pie crusts for this recipe)
  • 1 pomegranate
  • 1 box (4-serving size) vanilla pudding and pie filling mix (not instant)
  • 1 3/4 cups whipping cream
  • 2 tablespoons dark rum or 1/2 teaspoon rum extract
  • 1 teaspoon icing sugar

Steps

  •  
    1
    Heat oven to 450°F. Unroll pie crusts on work surface. With 2 1/2-inch plain or scalloped edge round cutter, cut crusts into 36 rounds. Fit rounds into ungreased miniature muffin cups, pressing in gently. Generously prick crusts with fork.
  •  
    2
    Bake 7 to 9 minutes or until light golden brown. Remove tartlet shells from muffin cups; place on cooling racks. Cool 10 minutes.
  •  
    3
    Meanwhile, cut pomegranate in half; remove seeds. Set aside.
  •  
    4
    In 2-quart saucepan, stir pudding mix and whipping cream with wire whisk until blended. Cook over medium heat about 5 minutes or until mixture comes to a boil, stirring constantly. Remove from heat; stir in rum.
  •  
    5
    Immediately spoon about 2 rounded teaspoons filling into each tartlet shell. Top each with about 1 teaspoon pomegranate seeds. Cover loosely; refrigerate at least 1 hour or until serving time.
  •  
    6
    Just before serving, sprinkle tartlets with icing sugar.

Expert Tips

  • Tip 1
    Gently press rounds, pleating slightly to fit, into mini muffin cups.
  • Tip 2
    To remove the seeds from a pomegranate, you will need a sharp knife and bowl of cold water. Score the pomegranate skin from top to bottom about 5 times, evenly spaced. Hold the pomegranate underwater in the bowl, and pull it apart into sections. Remove the seeds with your fingers or a small spoon while holding it underwater. The seeds will sink to the bottom, and the skin and membrane will float to the top. Remove the membrane with your fingers, and drain the seeds in a strainer.

Nutrition Information

100 Calories, 6g Total Fat, 0g Protein, 10g Total Carbs, 4g Sugars

Nutrition Facts

Serving Size: 36
Calories
100
Total Fat
6g
Saturated Fat
3.5g
Trans Fat
0g
Cholesterol
15mg
Sodium
100mg
Total Carbs
10g
Dietary Fiber
0g
Sugars
4g
Protein
0g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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