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.