Happy little Blackberry Pudding Tartlets great for any occasion.

Blackberry Pudding Tartlets

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Pie dough for 16 (4-5 inch) tarts

2 quarts fresh blackberries

1 cup water

1 1/2 cups sugar

1/2 cup self rising flour

1/4 cup butter, cut into pieces

2 1/4 tsp. vanilla, divided

1 cup heavy cream

3 tablespoons powdered sugar

Fresh berries and mint for garnish

Line tart pans and bake as directed on your favorite pie dough recipe; allow to cool completely.

Bring the berries and 1 cup water to boil over medium heat. Reduce to simmer until berries are soft.

Pour blackberries mixture through a wire strainer into a 4 cup glass measuring cup, using the back of a spatula press the berry juice through to equal 2 cups. Discard the seeds and pulp.

Combine 1 1/2 cups sugar and 1/2 cup flour in a saucepan; gradually whisk in the berry juice, whisking constantly until smooth. Bring to a boil over medium heat; reduce to simmer until thickened. Remove from heat.

Stir in the butter and 2 tsp vanilla. Equally spoon into cooled tart shells. Allow to cool completely.

Whip heavy cream along with 1/4 tsp. vanilla and 3 tablespoons powdered sugar until stiff peaks form.. Pipe onto tarts and garnish with fresh berries and sprig of mint.

*Can use frozen berries, 24 oz. and thawed.

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