12 frozen mini phyllo tart shells, defrosted

15 blackberries

3/4 cup whipped topping

1 tsp lemon juice

1/4 tsp vanilla extract

Preheat oven to 375 degrees

Arrange tart shells on a baking sheet and bake until crisp, 3-5 minutes. Allow to cool completely.

Place 3 blackberries in a small bowl and mash with a fork. Add whipped topping and stir to combine. Stir in lemon juice and vanilla.

Spoon 1 tablespoon of the whipped topping mixture into each tart shell. Top each tart with one blackberry and serve.

Note: The filling can be made a day in advance. Just cover and refrigerate. The tarts can be filled one hour before serving.