Blackberry Pudding Tarts

• frozen tart shells↗10 ounces
• fresh blackberries2 quarts

  (or 2-16 oz pkg frozen berries, thawed)

• water↗1 cup
• sugar↗1 3⁄4 cups

  divided

• self rising flour↗1⁄2 cup
• butter↗1⁄4 cup
• vanilla extract↗2 1⁄8 teaspoons

  divided

• whipping cream↗1 cup
• fresh blackberries↗
• mint sprig↗

  to garnish

Step-by-step instructions

1. 1

   Bake the tart shells according to the package directions and cool completely.

2. 2

   Combine the berries and water in a saucepan and bring to a boil.

3. 3

   Reduce the heat and simmer for 5 minutes, or until the berries are soft.

4. 4

   Mash the berries and strain 2 cups of juice.

5. 5

   Discard the pulp and seeds.

6. 6

   Combine the sugar and flour in a saucepan.

7. 7

   Add the blackberry juice, whisking constantly until smooth.

8. 8

   Bring to a boil, whisking.

9. 9

   Reduce heat and simmer for 3 min or until thickened.

10. 10

    Remove from heat and add butter and 2 t vanilla.

11. 11

    Spoon the filling into the cooled tart shells.

12. 12

    Cool completely.

13. 13

    Beat the whipping cream on medium heat until foamy.

14. 14

    Gradually add in 1/4 c sugar.

15. 15

    Beat until stiff peaks form.

16. 16

    Stir in 1/8 t vanilla.

17. 17

    Put a dollop or two of whipped cream on top of the tarts.

18. 18

    Garnish as desired with fresh blackberries and mint sprigs.