Frozen Mincemeat Cream Tarts

Thanks to Family Corner Magazine for the use of this recipe.

250 ml heavy cream (1 cup)
250 ml sour cream (1 cup)
50 ml dark run (1/4 cup)
250 ml mincemeat (1 cup)
24 baked 5 cm (2") tart shells or smaller ones
whipped cream

Whip the cream until stiff. Fold in the sour cream and dark rum. Fold in the mincemeat. Spoon into tart shells and freeze 3-4 hours, or until firm. Remove from the freezer 15 minites before serving. Top each tart with a dab of whipped cream. Yields 2 dozen tarts.