Blackberry Pudding Tarts

• 10 ounces frozen tart shells
• 2 quarts fresh blackberries (or 2-16 oz pkg frozen berries, thawed)
• 1 cup water
• 1 3/4 cups sugar, divided
• 1/2 cup self rising flour
• 1/4 cup butter
• 2 1/8 teaspoons vanilla extract, divided
• 1 cup whipping cream
• fresh blackberries
• mint sprig (to garnish)

1. Bake the tart shells according to the package directions and cool completely.
2. Combine the berries and water in a saucepan and bring to a boil.
3. Reduce the heat and simmer for 5 minutes, or until the berries are soft.
4. Mash the berries and strain 2 cups of juice.
5. Discard the pulp and seeds.
6. Combine the sugar and flour in a saucepan.
7. Add the blackberry juice, whisking constantly until smooth.
8. Bring to a boil, whisking.
9. Reduce heat and simmer for 3 min or until thickened.
10. Remove from heat and add butter and 2 t vanilla.
11. Spoon the filling into the cooled tart shells.
12. Cool completely.
13. Beat the whipping cream on medium heat until foamy.
14. Gradually add in 1/4 c sugar.
15. Beat until stiff peaks form.
16. Stir in 1/8 t vanilla.
17. Put a dollop or two of whipped cream on top of the tarts.
18. Garnish as desired with fresh blackberries and mint sprigs.

tart shells, fresh blackberries, water, sugar, flour, butter, vanilla, whipping cream, fresh blackberries, mint

Taken from www.food.com/recipe/blackberry-pudding-tarts-125658 (may not work)