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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (15-ounce) package refrigerated piecrusts |
1/3 cup water |
1/2 cup sugar |
2 tablespoons cornstarch |
2 tablespoons butter or margarine |
1 pint fresh blackberries |
1 (3-ounce) package cream cheese, softened |
2 tablespoons butter or margarine, softened |
1 teaspoon vanilla extract |
1 cup powdered sugar |
Directions:
1. Unfold piecrusts; press out fold lines with a rolling pin on a lightly floured surface. Cut piecrusts with a 2 1/2-inch star-shaped cutter, and fit into lightly greased miniature muffin pans.
2. Bake at 350° for 7 minutes or until golden. Remove from pans, and cool on wire racks.
3. Bring 1/3 cup water and next 4 ingredients to a boil in a heavy saucepan over medium heat. Boil, stirring constantly, 1 minute; remove from heat.
4. Stir together cream cheese and next 3 ingredients.
5. Spoon blackberry mixture into tart shells; pipe or dollop with cream cheese mixture. Sprinkle with additional powdered sugar, if desired.
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