Photo: William Dickey; Styling: Mary Lyn Hill Jenkins
Yield
Makes 20 tarts

How to Make It

Step 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.

Step 2

Bake at 350° for 7 minutes or until golden. Remove from pans, and cool on wire racks.

Step 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.

Step 4

Stir together cream cheese and next 3 ingredients.

Step 5

Spoon blackberry mixture into tart shells; pipe or dollop with cream cheese mixture. Sprinkle with additional powdered sugar, if desired.

Ratings & Reviews

jbrown0080's Review

BerryGoodie
September 22, 2010
This recipe was an instant hit! I made it for my husband's first company picnic. I was very nervous about meeting everyone and about what I should bring to the party. My dish was the only thing that was completely eaten! I followed the recipe verbatim, and I wouldn't make any changes. I think that little bite-sized treats are the best thing to bring to a party because people aren't as shy to munch. I definitely plan on making these again!

BerryGoodie's Review

jbrown0080
September 22, 2010
These were VERY good. There was enough blackberry mixture to fill more than 1 pie crust. It would probably fill 3 or more. I think I will spread the extra mixture on top of cupcakes or a layer cake. I wasn't as crazy about the cream cheese mixture. Somehow It didn't work that well for me. I think cool whip or whipped cream would have been better.