Well, I was going to put up the cutest video of Tato, but for some reason none of my videos will upload, so you'll have to deal with another recipe.
This recipe came about because I was desperate for some sort of dessert, and this uses ingredients I happen to have on hand.
First I have to say that I lifted the creamy filling for these tarts directly from here, my favorite site ever, Our Best Bites. I better give credit where credit is due. Oh and the blackberry topping is modified from the raspberry sauce in the Betty Crocker Cookbook.
Blackberry Tarts
Crust
1 1/2 cups finely ground graham cracker crumbs (about one sleeve of crackers)
1/4 cup white sugar
6 tablespoons butter, melted
Filling
1 8-oz. package cream cheese at room temperature (light is fine)
1/2 tsp. vanilla extract
1/4 c. packed light brown sugar
1 c. heavy whipping cream
1/4 c. powdered sugar
Topping
3 tablespoons sugar
2 teaspoons cornstarch
1/3 cup water
10 oz frozen blackberries (it was about 3/4 of the bag that I had, it doesn't have to be exact)
Preheat oven to 375. Mix graham cracker crumbs, sugar, and melted butter. Press it into as many cupcake liners as you can. (Believe me, you will want a lot of these) Press into the bottom of the liners and up the sides. Put them into a muffin tin and bake in preheated oven for 4-5 minutes. After they have cooled for a few minutes you can cool them in the fridge while you do the rest.
In saucepan, mix sugar and cornstarch. Stir in water and blackberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute more. Remove from heat and let it cool for a few minutes on the counter while you do the next step, then let it cool in the fridge until desired temperature. (it is good warm, cold, room temperature . . . seriously)
In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla until light and fluffy. In a separate large bowl, beat the whipping cream and powdered sugar until medium peaks form. Add about 1 c. of the whipping cream mixture to the cream cheese mixture. Beat until smooth and well-combined. Add the remaining whipping cream mixture and mix until just combined. Pour/spread into cooled mini crusts.
Top with blackberry topping and enjoy! These are still delicious the next day too!
And here are the girls after trying them. I kid you not, these were taken directly after eating Blackberry Tarts.
5 comments:
They must have been super delicious with those faces. I laughed out lous. Thanks for the recipe. I was making a blueberry cheese cake today and should have had it before I did it. I put way to much sugar in my crust.
Okay, I'll try this again. I guess I am not supposed to leave a comment. Jennifer's comment is actually me. I did not know her e-mail was up. Anyway,the cheesecake looks wonderful and the girls faces make it even better. I will try it. Mine didn't turn out so well because I tried to do the crust from memory. Used too much sugar and butter and cooked it too long. It came out crispy instead of soft.
these are some of the cutest children I have ever seen! We love them so much! :)
It looks delicious. I love Tato's face. Look at you getting all domestic. So impressive.
Your girls are so cute I miss them. And that looks delicious! I am totally going to try it. And Our Best Bites is my favorite food blog too, though I have only actually made a few things from their blog I normally just look at their food in awe.
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