A Summer Tradition...

Blackberry Pudding Tarts are a summer tradition for our family, we love 'em and I don't know if it would feel like summer without some. Wild blackberries were recently ready for picking in our area, so I was able to make up a batch of these yummy desserts. I thought I'd share the recipe for these in case some of you might want to make some too....maybe you'll even be able to start a new summer tradition with your family. 

Here's what you will need to make these:

2 (10 oz. pkg. frozen tart shells, there's 8 shells in each package)
2 quarts fresh blackberries (2 ~16 oz packages of frozen thawed can be substituted) but I always use fresh, because we can pick them ourselves and they are available in our area in summertime
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
garnish with 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

* This is a Southern Living Hall of Fame Recipe from 1993

Enjoy! 

Thanks for stopping by!