Blackberry Pudding Tarts
August 13, 2015
A tart from South Carolina berry farm
1Bake tart shells according to package directions. Cool completely.
2Bring blackberries and 1 cup of water to boil over medium heat.
3Reduce heat, and simmer for 5 minutes till blackberries are soft.
4Mash blackberries with a fork and pour through wire mesh strainer into 4 cup liquid measuring cup, using a back of the spoon to squeeze out 2 cups of juice. Discard residue.
5Boil at reduced heat to reduce volume to 2 cups.
6Combine 1 ½ cups sugar and ½ cup of flour in a saucepan
7gradually add the blackberry juice, whisking constantly until smooth.
8Bring to boil over medium heat whisking constantly.
9Reduce heat and simmer for 3 minutes or until thickened.
10Remove from heat. Stir in butter and 2 teaspoons of vanilla.
11Spoon filling into prepared tart shells. Cool completely.
12Beat whipping cream at high speed with an electric mixer until foamy
13gradually add remaining 1/4 cup of sugar, beating until stiff peaks form.
14Fold in remaining 1/8 teaspoon of vanilla.
15Dollop whipped cream over tarts
16Garnish with fresh blackberries and mint springs.