The Happy Berry

Blackberry Pudding Tarts Recipe


  • 1 10 ounce package frozen tart shells
  • 2 quarts fresh blackberries
  • 1 cup of water
  • 1 3/4 cups of sugar
  • ½ cup of self rising flour
  • 1/4 cup of butter or margarine
  • 2 1/8 teaspoons of vanilla extract
  • 1 cup of whipping cream
  • Garnish with fresh blackberries and mint springs

Bake tart shells according to package directions. Cool completely.

Bring blackberries and 1 cup of water to boil over medium heat. Reduce heat, and simmer for 5 minutes till blackberries are soft.

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. Boil at reduced heat to reduce volume to 2 cups.

Combine 1 ½ cups sugar and ½ cup of flour in a saucepan; gradually add the blackberry juice, whisking constantly until smooth. Bring to boil over medium heat whisking constantly. Reduce heat and simmer for 3 minutes or until thickened. Remove from heat. Stir in butter and 2 teaspoons of vanilla.

Spoon filling into prepared tart shells. Cool completely.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add remaining 1/4 cup of sugar, beating until stiff peaks form. Fold in remaining 1/8 teaspoon of vanilla. Dollop whipped cream over tarts; Garnish with fresh blackberries and mint springs.

Yield: 8 tarts with 20 min preparation time and 25 min cooking time plus cooling time.