Blackberry Pudding Tarts

Are you groaning because I'm posting another blackberry dessert? Don't deny it. And some of you are complaining more than others (Mags). But this recipe was just too darn good to not share.

Ingredients: 2 (8-ounce) packages frozen tart shells
2 quarts fresh blackberries
1-3/4 cups sugar, divided
1/2 cup self-rising flour
1/4 cup butter, cut into pieces
2-1/8 teaspoons vanilla extract, divided
1 cup whipping cream
fresh blackberries for garnish

Directions:
1. Bake tart shells according to package directions; cool 30 minutes or until completely cool.

2. Bring blackberries and 1 cup water to a boil in a large saucepan over medium heat. Reduce heat to medium-low, and simmer for 5 minutes or until blackberries are soft.

3. pour blackberry mixture through a wire-mesh strainer into a 4-cup liquid measuring cup, using back of a spoon to squeeze out juice to equal 2 cups. Discard pulp and seeds.

4. Combine 1-1/2 cups sugar and 1/2 cup flour in a saucepan; gradually whisk in blackberry juice, whisking constantly until smooth. Bring to a boil over medium heat, whisking constantly. Reduce heat to low, and simmer 3 minutes or until thickened. Remove from heat.

5. Stirring butter and vanilla. Spoon filling into prepared tart shells. Let cool 30 minutes or until completely cool.

6. 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 1/8 teaspoon vanilla. Dollop whipped cream over tarts; garnish if desired



Recipe adapted from Southern Living.