Blackberry Pudding Tarts

Total Time
45mins
Prep
20 mins
Cook
25 mins

From Southern Living 1993.

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Ingredients

Nutrition

Directions

  1. Bake the tart shells according to the package directions and cool completely.
  2. Combine the berries and water in a saucepan and bring to a boil.
  3. Reduce the heat and simmer for 5 minutes, or until the berries are soft.
  4. Mash the berries and strain 2 cups of juice.
  5. Discard the pulp and seeds.
  6. Combine the sugar and flour in a saucepan.
  7. Add the blackberry juice, whisking constantly until smooth.
  8. Bring to a boil, whisking.
  9. Reduce heat and simmer for 3 min or until thickened.
  10. Remove from heat and add butter and 2 t vanilla.
  11. Spoon the filling into the cooled tart shells.
  12. Cool completely.
  13. Beat the whipping cream on medium heat until foamy.
  14. Gradually add in 1/4 c sugar.
  15. Beat until stiff peaks form.
  16. Stir in 1/8 t vanilla.
  17. Put a dollop or two of whipped cream on top of the tarts.
  18. Garnish as desired with fresh blackberries and mint sprigs.
Most Helpful

5 5

I have been making these for years, but I use refrigerated pie crust and bake them at 400 degrees for 8 minutes after they have been pricked in 5 inch tart shells...very impressive dessert