Blackberry Pudding Tarts

Submitted by Dreamgoddess

"From Southern Living 1993."

 

• Ready In: 45mins
• Ingredients: 10
• 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.

Reviews

[Ron B.]

Scrumtious. We made these for a friends dinner and everyone loved them, including the children. We used small tart shells so they were bite size.

 

[CIndytc]

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