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Blackberry Pudding Tarts

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
1

Bake tart shells according to package directions. Cool completely.

2

Bring blackberries and 1 cup of water to boil over medium heat.

3

Reduce heat, and simmer for 5 minutes till blackberries are soft.

4

Mash 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.

5

Boil at reduced heat to reduce volume to 2 cups.

6

Combine 1 ½ cups sugar and ½ cup of flour in a saucepan

7

gradually add the blackberry juice, whisking constantly until smooth.

8

Bring to boil over medium heat whisking constantly.

9

Reduce heat and simmer for 3 minutes or until thickened.

10

Remove from heat. Stir in butter and 2 teaspoons of vanilla.

11

Spoon filling into prepared tart shells. Cool completely.

12

Beat whipping cream at high speed with an electric mixer until foamy

13

gradually add remaining 1/4 cup of sugar, beating until stiff peaks form.

14

Fold in remaining 1/8 teaspoon of vanilla.

15

Dollop whipped cream over tarts

16

Garnish with fresh blackberries and mint springs.