Best Blackberry Pudding Tarts Recipes

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PUDDING AND BERRY TART WITH GRAHAM CRACKER CRUST



Pudding and Berry Tart with Graham Cracker Crust image

Bring this dessert out and your parents might just fall out of their chairs - it looks that good. No one will ever suspect that your main ingredient here is pudding out of a box. But don't get the instant kind - it tastes starchy and grainy - just stick to the "cook and serve" kind. It only takes about four minutes, so it's still a no-brainer. The fresh berries are the crowning jewels of this tart. They are always available in the supermarket but they're a lot cheaper when they're in season in the summer. If you can't find blueberries or strawberries you can substitute with a pint of fresh raspberries. The graham cracker crust is also as easy as it gets but it's a great complement for the custard and berries. You don't need a fancy tart pan for this. If you have one, great, otherwise just grab a large aluminum pie pan from the supermarket. They get the job done and come in handy for other desserts, so don't throw them away.

Provided by Dave Lieberman

Categories     dessert

Time 5h30m

Yield 8 servings

Number Of Ingredients 8

12 whole graham crackers
3/4 stick (6 tablespoons) butter
3 tablespoons dark brown sugar
2 (3.4-ounce) packages "cook and serve" vanilla pudding
Milk (according to pudding package instructions)
1 pint fresh strawberries
1/2 pint fresh blueberries
1/2 pint fresh blackberries or raspberries

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust: crumble the graham crackers by hand or with a potato masher to get fine crumbs. Heat the butter in a saucepan or microwave until half-melted. Work the butter into the crumbs with your fingertips until the crumbs look like wet sand. Using your fingertips, press the crust into a 9-inch pie plate or disposable aluminum pie pan to make an even layer over the bottom and sides of the pan. Bake until the crust is a shade darker, about 12 minutes, and let cool completely.
  • Make the pudding according to the package directions. Let stand about 5 to 10 minutes stirring occasionally to keep a skin from forming on the top of the pudding.
  • Use a spoon or rubber spatula to scrape the pudding into the graham cracker shell and smooth it into an even layer. Put the tart in the refrigerator until the pudding is chilled and set, at least 1 hour.
  • Meanwhile, cut the stems off the strawberries and wash with the other berries in a colander under cold water. Drain then spread out on paper towel to dry. You can either arrange the berries nicely over the pudding or just sort of gently tumble them onto it. Cover the tart lightly with plastic wrap and refrigerate. You can make the tart up to 4 hours in advance. Serve cold.

BERRY TARTLETS



Berry Tartlets image

Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. -Mary J. Walters, Westerville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 dozen.

Number Of Ingredients 11

Pastry for double-crust pie (9 inches)
2 tablespoons sugar
1 tablespoon cornstarch
1 package (12 ounces) frozen unsweetened mixed berries, thawed
1 tablespoon lemon juice
TOPPING:
1/3 cup heavy whipping cream
1/4 cup lemon curd
1 teaspoon sugar
1/4 teaspoon vanilla extract
Fresh berries, optional

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.

Nutrition Facts : Calories 241 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

BLACKBERRY TART



Blackberry Tart image

This recipe comes from the R.S.V.P. section of an October 1988 Bon Appetit magazine. It was requested from Rebecca's, a bakery in Aspen, Colorado.

Provided by Leslie in Texas

Categories     Tarts

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 cups pastry flour
1/2 cup sugar
10 tablespoons chilled unsalted butter, cut into pieces (1 1/4 sticks)
1 extra-large egg yolk
1 tablespoon whipping cream
3/4 cup unsalted butter (1 1/2 sticks)
3 extra-large eggs
1 cup sugar
5 tablespoons all-purpose flour
1 teaspoon vanilla extract
6 tablespoons red currant jelly
3 cups fresh blackberries
whipped cream, for garnish

Steps:

  • For pastry:.
  • Combine flour and sugar in processor.
  • Add butter and cut in using on/off turns until mixture resembles coarse meal; add yolk and cream and blend until dough just begins to come together.
  • Gather dough into ball;flatten to disc.
  • Wrap in plastic and refrigerate at least 30 minutes.
  • Preheat oven to 350 degrees.
  • Roll dough out on lightly floured surface to thickness of 1/8 inch.
  • Fit dough into 9-inch-diameter tart pan with removable bottom.
  • Trim edges and refrigerate shell while preparing filling.
  • For Filling:.
  • Cook butter in small saucepan over medium heat until melted and golden brown.
  • Blend eggs and sugar in large bowl.
  • Add flour and vanilla and whisk until just combined.
  • Whisk in butter.
  • Set tart shell on heavy baking sheet; pour filling into tart shell.
  • Bake until pastry and filling are golden brown, 30 to 35 minutes.
  • Transfer tart to rack and cool completely.
  • (Can be prepared 1 day ahead. Cover with plastic and store at room temperature.).
  • Melt jelly in small saucepan over low heat.
  • Brush 2 tablespoons jelly over filling.
  • Set berries atop tart, covering filling completely.
  • Brush remaining jelly jelly over berries; let stand until jelly sets.
  • Serve with whipped cream.

Nutrition Facts : Calories 646.9, Fat 35.6, SaturatedFat 21.4, Cholesterol 204.7, Sodium 42.4, Carbohydrate 77.7, Fiber 3.6, Sugar 48.5, Protein 6.8

BLACKBERRY PUFF PASTRY TARTS



Blackberry Puff Pastry Tarts image

This simple yet delicious recipe is certain to please anyone with a sweet tooth. You can use either puff pastry sheets or shells for this recipe. If you use sheets, put the filling in before you cook the pastry, and then cook them all the way in one go. These are equally good warm or cooled, but I advise against reheating them in the microwave or refrigerating them.

Provided by tovlakas

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 30m

Yield 12

Number Of Ingredients 7

1 (10 ounce) package frozen puff pastry shells, thawed
1 (8 ounce) package cream cheese, at room temperature
½ cup white sugar
½ teaspoon ground cinnamon
¼ cup milk
¼ cup turbinado sugar
1 ½ cups fresh or frozen blackberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
  • Mix the cream cheese, sugar, and cinnamon together in a bowl until thoroughly blended. Set aside.
  • Place the puff pastry shells on the prepared cookies sheet. Brush each shell with milk and sprinkle with turbinado sugar.
  • Bake in preheated oven until shells expand and turn golden brown, 10 to 15 minutes. Watch closely to make sure shells bake thoroughly, but do not overbake. Remove shells from oven, and use a fork to remove the cap from each shell. Set the caps aside.
  • Spoon 2 tablespoons of the cream cheese mixture into each shell. Top with 6 to 8 blackberries. Place a puff pastry cap on top of each shell over the berries.
  • Return filled pastry shells to oven, and bake until pastry tops are golden brown and the filling is warm, about 5 minutes more.

Nutrition Facts : Calories 218.9 calories, Carbohydrate 22.9 g, Cholesterol 20.9 mg, Fat 13.2 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 5.9 g, Sodium 174.9 mg, Sugar 14.3 g

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