Blackberry Supremes
Description
Star-shaped miniature pie shell tarts filled with a warm blackberry sauce and topped with a dollop of vanilla cream cheese — elegant, beautiful, and surprisingly quick to make from refrigerated pie crust. A showstopper dessert for parties and showers that comes together in 20 minutes.
Ingredients
Instructions
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Preheat oven to 350°F. Unfold pie crusts and press out fold lines. Cut with a 2½-inch star-shaped cutter and fit into lightly greased miniature muffin pans.
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Bake at 350°F for 7 minutes or until golden. Remove from pans and cool on wire racks.
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In a heavy saucepan, bring water, sugar, cornstarch, and butter to a boil over medium heat. Boil, stirring constantly, for 1 minute. Remove from heat. Stir in blackberries.
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Stir together cream cheese, softened butter, vanilla extract, and powdered sugar until smooth.
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Spoon blackberry mixture into each tart shell. Pipe or dollop cream cheese mixture on top.
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Sprinkle with additional powdered sugar if desired.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 110kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 3g15%
- Cholesterol 12mg4%
- Sodium 90mg4%
- Total Carbohydrate 14g5%
- Dietary Fiber 1g4%
- Sugars 8g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
A 2½-inch star-shaped cutter is the classic choice, but any 2½-inch cutter works. The shape adds a festive elegance that makes these look far more difficult than they are.
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