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Receta Blackberry Pudding Tarts
by Joann Mathias

Blackberry Pudding Tarts
Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 16

Ingredientes

  • 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

Direcciones

  1. Directions:
  2. Bake tart shells according to package directions; cool 30 minutes or until completely cool.
  3. 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.
  4. 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.
  5. 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.
  6. Stirring butter and vanilla. Spoon filling into prepared tart shells. Let cool 30 minutes or until completely cool.
  7. 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