Blueberry Cream Cheese Tarts
1 pkg (8 oz. ; 250 g) Cream cheese (light), softened to room temperature 1 container (1 L) Whipped topping (light), thawed in fridge 1/2 c. Sugar 24 Tart shells ( frozen or homemade) 2-3 c. Wild blueberries Several hours before tart assembly, wash the blueberries, lightly pat dry with paper towel and then air-dry as much as possible. Bake tart shells as instructed on the box or your recipe until the edges are slightly brown. Set aside and allow to cool. Using an electric beater, cream together the cream cheese and sugar. Beat in the whipped topping until just blended. To assemble the tarts, you have 2 options: Fold the washed blueberries into the cream cheese filling and divide them into the tart shells. Cover the bottom of the tart with berries. Drop a large spoonful of cream cheese filling on the blueberries. Place more blueberries on top of the filling. (This works best with wild blueberries because they are smaller.) My comments: When I saw t...