Blackberry Pudding Tarts

Categories: cheesecake, cobbles, pies, tarts

Ingredients

• 1 (10oz.) pkg. frozen tart shells
• 2 quarts fresh blackberries*
• 1 cup water
• 1 3/4 cups sugar, divided
• 1/2 cup self-rising flour
• 1/4 cup butter or margarine
• 2 1/8 tsp. vanilla extract, divided
• 1 cup whipping cream
• Garnish: fresh blackberries, mint sprigs

Directions

1. Bake tart shells according to package directions; cool completely.

2. Bring blackberries and 1 cup water to a boil over medium heat. Reduce heat, and simmer 5 minutes or until blackberries are soft.

3. Mash blackberries with a fork; pour through a wire-mesh strainer into a 4-cup liquid measuring cup, using the back of ma spoon to squeeze out 2 cups juice. (Boil juice to reduce to 2 cups if necessary).

4. Combine 1 1/2 cups sugar and flour in a saucepan; gradually add blackberry juice, whisking constantly until smooth. Bring to a boil over medium heat, whisking constantly. Reduce heat, and simmer 3 minutes or until thickened. Remove from heat. Stir in butter and 2 tsp. vanilla.

5. Spoon filling into prepared tart shells. Cool completely.

6. Beat whipping ream at high speed with an electric mixer until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold in remaining 1/8 tsp. vanilla.

7. Dollop whipped cream over tart; garnish, if desired.

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