Blackberry Pudding Tarts


August 13, 2015

A tart from South Carolina berry farm


1 10 ounce package frozen tart shells

2 quarts fresh blackberries

1 cup water

1 3/4 cups of sugar

½ cup self rising flour

1/4 cup butter or margarine

2 1/8 tsp. vanilla extract

1 cup whipping cream

Garnish with fresh blackberries and mint springs


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.

The Happy Berry Bunch farm, in Six Mile, South Carolina. Visit their website at

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