Valentine Tart

Directions

1. 1Prepare pie crust according to package directions for unfilled 1-crust pieusing ungreased 9-inch tart pan with removable bottom.* Heat oven to 450°F. (Refrigerate remaining crust for later use.) Place prepared crust in pan;press in bottom and up sides of pan. Trim edges. Generously prick bottom ofcrust with fork. Bake at 450°F. for 9 to 11 minutes or until lightly browned.Cool completely.
2. 2In small saucepan, melt chocolate; spread over bottom of cooled baked crust.Set aside. In large bowl, combine egg yolks and sugar; beat at medium speeduntil light and lemon colored. Gradually add flour and cornstarch; beat untilsmooth. Add milk; beat at low speed until well mixed. Pour egg mixture intomedium saucepan; bring to a boil. Boil 1 minute, reduce heat and continue tocook until thick and pasty, about 5 minutes, beating constantly with a wirewhisk. Remove from heat; stir in margarine and rum until well mixed. Coolcompletely. Spoon into chocolate lined crust; spread evenly.
3. 3In medium bowl, combine filling ingredients; mix well. Spoon over pastry
4. 4cream. In small bowl, beat cream until soft peaks form. Blend in powdered
5. 5sugar; beat until stiff peaks form. Spoon onto cherry filling. If desired,
6. 6garnish with small chocolate heart cut-outs.** Store in refrigerator.
7. 7Carefully remove sides from pan before serving.