Blackberry Pudding Tarts

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

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)

Recipe

• 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.