Blackberry Pudding Tarts

Blackberry Pudding Tarts

piątek, 31 stycznia 2014

Blackberry Pudding Tarts

Time: 45 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)

Directions

• 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.