Blackberry Pudding Tarts

From Southern Living 1993.

• Ready In: 45 mins
• Yields: 8 tarts

Ingredients

• 10  ounces  frozen tart shells
• 2  quarts fresh blackberries (or 2-16 oz pkg frozen berries, thawed)
• 1  cup water
• 1 3⁄4 cups sugar, divided
• 1⁄2 cup self rising flour
• 1⁄4 cup butter
• 2 1⁄8 teaspoons vanilla extract, divided
• 1  cup  whipping cream
•  fresh blackberries
•  mint sprig (to garnish)

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.