Blackberry Pudding Tarts

Ingredients:

• 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

Procedure:
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.

The Happy Berry, Inc.
120 Kelley Cr. Rd.
Phone: (864) 868-2946
Farm: (864) 350-9345
Email: hberry@innova.net