Preheat oven to 350 degrees.

Thaw puff pastry dough and cut out 10 pieces with a large cookie cutter. If you don't have a cookie cutter that will work, cut into 10 5inch diameter circles. Press each piece of pastry dough into the muffin pan, making sure that the dough extends all the way up the sides of the cavities. Set aside.

In a medium mixing bowl, beat together the cream cheese and sugar until well blended. Add the egg, vanilla, and Rumchata and beat until smooth. Set aside.

Core and thinly slice the pears. Place the pears in a microwave safe bowl. Toss the pears with the water, lemon juice, sugar and nutmeg. Microwave for 2 minutes or until the pears have slightly softened. Drain off the extra liquid.

Fill each tart shell with approximately one heaping tablespoon cheesecake filling, then top with pears.

Bake at 350 degrees for 30-35 minutes or until the filling is puffed up and the pastry is golden brown.

Remove to a wire rack to cool.

Whisk together cream cheese, milk, and Rumchata. Add the powdered sugar and whisk until smooth. Drizzle one teaspoon of glaze over each tart. Serve warm or chilled.