These delicious treats have been a summertime tradition since the year 2000. It's hard to believe that for 9 years we have made these....but we have.
Here's what you will need to make these:- 2 (10 oz. pkg. frozen tart shells, there is 8 shells in each package)
- 2 quarts fresh blackberries (2 ~16 oz packages of frozen thawed can be substituted) but I always use the fresh, because we can pick them ourselves and they are available in our area
- 1 cup water
- 1 3/4 cups sugar divided
- 1/2 cup self-rising flour
- 1/4 cup butter or margarine
- 2 1/8 teaspoon vanilla extract, divided
- 1 cup whipping cream
- for garnish fresh blackberries, mint sprigs if desired
1. Bake tart shells according to package directions; cool completely.
Bring Blackberries and 1 cup water to a boil over medium heat. Reduce heat, and simmer 5 minutes or until blackberries are soft.
2. Mash blackberries with a fork; pour through a wire-mesh strainer into a 4-cup liquid measuring cup, using back of spoon to squeeze out 2 cups juice, discard the pulp and seeds. (Boil the juice to reduce to 2 cups if necessary.)
3. Combine 1 1/2 cups of sugar and the flour in a saucepan; gradually add blackberry juice, whisking constantly until smooth. Bring to a boil over medium heat, and simmer 3 minutes or until thickened. Remove from heat. Stir in butter and 2 teaspoons of vanilla.
4. Spoon filling into prepared tart shells. Cool Completely.
5. Beat whipping cream at high speed with an electric mixer until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold in remaining vanilla. Important Note: Do not beat in the vanilla, it will make the whipping cream break down and fall apart. I've done it before and had to run back to the store for more whipping cream.
Place a dollop of whipping cream on each pudding tart, then put in the fridge, until chilled.
Makes 16 servings
Bring Blackberries and 1 cup water to a boil over medium heat. Reduce heat, and simmer 5 minutes or until blackberries are soft.
2. Mash blackberries with a fork; pour through a wire-mesh strainer into a 4-cup liquid measuring cup, using back of spoon to squeeze out 2 cups juice, discard the pulp and seeds. (Boil the juice to reduce to 2 cups if necessary.)
3. Combine 1 1/2 cups of sugar and the flour in a saucepan; gradually add blackberry juice, whisking constantly until smooth. Bring to a boil over medium heat, and simmer 3 minutes or until thickened. Remove from heat. Stir in butter and 2 teaspoons of vanilla.
4. Spoon filling into prepared tart shells. Cool Completely.
5. Beat whipping cream at high speed with an electric mixer until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold in remaining vanilla. Important Note: Do not beat in the vanilla, it will make the whipping cream break down and fall apart. I've done it before and had to run back to the store for more whipping cream.
Place a dollop of whipping cream on each pudding tart, then put in the fridge, until chilled.
Makes 16 servings
Enjoy!
