We couldn't resist, once again, going out blackberry picking. We found a great area with the most ripe & juicy blackberries, and ended up filling two buckets!! I think between Lee & Ella they ate an equivalent of one bucket full!
After dropping some off at the in-laws, we headed home and I started brainstorming ideas on what to make with all of them!
I decided on blackberry tarts as well as mini blackberry cheesecake cups. I was hoping to use mini phylo shells, but I could only find these mini tart shells, which ended up to be a great alternative.
Blackberry Tarts
Ingredients
3 cups (divided) + 24-30 fresh blackberries
1/2 cup sugar
1/3 cup orange juice
1/8 tsp salt
1 Tbsp cornstarch
1 Tbsp water
1 1/2 Tbsp butter
1/2 tsp vanilla extract
24-30 mini tart shells
1+ cups whipped cream
Instructions
1. Bake tart shells according to directions;
let cool.
2. In a large saucepan, combine 2 cups of blackberries
with sugar,
orange
juice and salt.
3. Strain berry mixture through sieve; discard
the solids.
4. Return berry juice mixture back into
saucepan.
5. Combine cornstarch and water in small bowl
& mix with berry mixture.
6. Bring to a boil over medium-high heat,
stirring constantly; cook for 1 minute.
7. Remove from heat, add butter and vanilla; mix until butter is melted.
8. Add 1 cup of whole blackberries to saucepan.
9. Let mixture cool slightly and spoon mixture evenly into tart shells.
9. Let mixture cool slightly and spoon mixture evenly into tart shells.
10. Chill 2
hours in refrigerator or approx. 15 mintues in freezer.
11. Top each
tart with whipped cream and a fresh blackberry.
12. Serve
immediately, or keep chilled until ready to serve.
Blackberry Mini Cheesecake Cups
Ingredients
6 oz (2/3 c) cream cheese
2 cup fresh blackberries + 24-30 for topping *
1 cup+ frozen whipped topping, thawed
24-30 mini tart shells
semi-sweet chocolate curls (optional)
Instructions
1. Bake tart shells according to directions;
let cool.
2. Strain berries through sieve; discard the
solids.
3. Combine cream cheese and
blackberry puree in a bowl,
beat
at medium speed of a mixer until smooth.
4. Fold in whipped topping.
5. Spoon mixture evenly into mini shells.
6. Top with chocolate curls, whipping
cream &/or a fresh blackberry.
7. Cover loosely, chill at least 1 hour.
* Try substituting the blackberries for 2 Tbsp of Blackberry
liqueur
or Irish
cream liqueur.
These are both very scrumptious recipes; I actually made a batch of the cheesecake cups using our blackberry liqueur! I have tried Irish cream liqueur in the wintertime and they were phenomenal!!
Check out another of my recipes with blackberries:
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Oh HOW I love blackberries! I like them in anything...especially fresh, but do like to mix them with other berries for a crisp. Your cheesecake (ONE of my ultimate favorites!) cups look so mouth watering!
ReplyDeleteThanks for the comment; it was so much fun trying out new recipes! :)
ReplyDelete