Blackberry Tarts & Mini Cheesecake Cups

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 & Mini Cheesecake Cups from The Scrapbooking Housewife
Blackberry Tarts & Mini Cheesecake Cups




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.
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 Tarts & Mini Cheesecake Cups from The Scrapbooking Housewife
Blackberry Tarts & Mini Cheesecake Cups

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: Blackberry Buttercream Icing

What are your favorite recipes using fresh berries (or even your favorite liqueur!)?


2 comments:

  1. 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!

    ReplyDelete
  2. Thanks for the comment; it was so much fun trying out new recipes! :)

    ReplyDelete

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