Sunday, December 9, 2007

Pomegranate Tartlets & Indoor Caves

My living room has been transformed into a large indoor cave-it almost looks like an igloo. Blankets, pillows, chairs, etc have been gathered from places I didn't even know we had and the kids have been making a hideout of their own. It's a private place for their snacks, games and laughter. It's in their nature to just want to have fun. It's been too cold to do much of it outside so I 'surrender' the living room for now to 'higher' causes.

In the meantime, here is a quick recipe for a delicious holiday desert. They look so pretty and they are very easy to make.

Here's what you'll need for the Pomegranate Tartlets:

Three pie crusts, pre-made store bought in refrigerator section are just fine for this recipe
1 whole pomegranate
1 box pudding and pie filling mix (don't use the instant)
1 3/4 c whipping cream
1/2 tsp rum extract
1 tsp powdered sugar

Preheat oven to 450 degrees. With a 2 inch round cutter, cut 36 rounds and press into un-greased mini muffin cups. Bake 7 or so minutes until light golden brown. Remove from tins and place on cooling racks. Cut Pomegranate in half, remove seeds, set aside.
In medium pan stir pudding mix and whipping cream with whisk until blended. Cook over medium heat for five minutes, or until mixture comes to a boil, stir constantly. Remove from heat, add extract. Immediately spoon about 2 tsp. filling into each tartlet shell. Top each with about 1 tsp. of pomegranate seeds. Cover loosely, refrigerate at least one hour before serving. Just before you serve dust lightly with powdered sugar.
Serves well in "Indoor Caves" too.

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