We made these this week in my kid's cooking class.  Yesterday when we made them, I popped one in my mouth before anyone else had tried them.  My immediate reaction was "Guys, finish making those and put one in your mouth...they are SO good!"  I was floored by how yummy this dessert was, given how easy and quick it was to prepare!  All the kids, nearly 15 of them over two days, agreed.  They are absolutely delicious! And sooo cute once you plate them up!

You can easily lighten this up by omitting the sugar or using a sugar substitute.  And if you chill the filling first, you can pipe fat- or sugar-free whipped cream on top instead of the cream cheese topping.  They will definitely look prettier if you use a piping bag fitted with a star tip, but really, we didn't care...these were so yummy they lasted all of about 2 minutes once they were all assembled!  Oh, and I just used a small bag of frozen mixed berries, thawing them out before use.  Worked out perfectly!


Blackberry Supremes


Yield: Makes 20 tarts

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


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.

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

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.

Stir together cream cheese and next 3 ingredients.

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