Blackberry Pudding Tarts - cooking recipe

Ingredients

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)

Preparation

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