Blackberry Pudding Tarts

Recipe by Dreamgoddess
READY IN: 45mins
YIELD: 8 tarts




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