Having some friends over Saturday for dinner and was going through some of my dessert recipes finding this recipe which I forgot about. Hope you like.
1 (10 oz) package of frozen tart shells
2 quarts of fresh blackberries (or 2 16 oz packages of frozen blackberries, thawed)
1 cup water
1 3/4 cups of sugar, divided
1/2 cup of self rising flour
1/4 cup butter
2 1/8 teaspoons of vanilla extract, divided
1 cup whipping cream
Bake the tart shells according to the directions on the package and cool completely.
Bring the blackberries and 1 cup of water to a boil over medium heat. Reduce heat and simmer 5 minutes or until the blackberries are soft.
Mash the blackberries with a fork, pour through a wire mesh strainer into a 4 cup liquid measuring cup, using the back of a spoon to squeeze out 2 cups of juice. discard the pulp and seeds. Boil the blackberry juice to reduce to 2 cups if necessary.
Stir together 1 1/2 cups of sugar and the flour in a saucepan. Gradually add the blackberry juice to the pan, whisking constantly until smooth.
Reduce heat and simmer 3 minutes or until the mixture is thickened. Remove from heat.
Stir in butter and 2 teaspoons of vanilla.
Spoon filling into prepared tart shells. Cool completely.
Prior to serving, beat the whipping cream at high speed with an electric mixer until foamy, gradually adding the remaining 1/4 cup of sugar, beating until stiff peaks form.
Fold remaining 1/8 teaspoon of vanilla into the whipped cream.
Pup a dollop of the whipped cream over the tarts and garnish with a few blackberries or fresh mint sprigs.
1 (10 oz) package of frozen tart shells
2 quarts of fresh blackberries (or 2 16 oz packages of frozen blackberries, thawed)
1 cup water
1 3/4 cups of sugar, divided
1/2 cup of self rising flour
1/4 cup butter
2 1/8 teaspoons of vanilla extract, divided
1 cup whipping cream
Bake the tart shells according to the directions on the package and cool completely.
Bring the blackberries and 1 cup of water to a boil over medium heat. Reduce heat and simmer 5 minutes or until the blackberries are soft.
Mash the blackberries with a fork, pour through a wire mesh strainer into a 4 cup liquid measuring cup, using the back of a spoon to squeeze out 2 cups of juice. discard the pulp and seeds. Boil the blackberry juice to reduce to 2 cups if necessary.
Stir together 1 1/2 cups of sugar and the flour in a saucepan. Gradually add the blackberry juice to the pan, whisking constantly until smooth.
Reduce heat and simmer 3 minutes or until the mixture is thickened. Remove from heat.
Stir in butter and 2 teaspoons of vanilla.
Spoon filling into prepared tart shells. Cool completely.
Prior to serving, beat the whipping cream at high speed with an electric mixer until foamy, gradually adding the remaining 1/4 cup of sugar, beating until stiff peaks form.
Fold remaining 1/8 teaspoon of vanilla into the whipped cream.
Pup a dollop of the whipped cream over the tarts and garnish with a few blackberries or fresh mint sprigs.
