Blackberry Pudding Tarts

Total Time
Prep 20 mins
Cook 25 mins

From Southern Living 1993.

Ingredients Nutrition


  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

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

CIndytc May 20, 2012

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