Blueberry Cream Cheese Mini Tarts

🧂 Ingredients

• 2 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons salt
• 16 tablespoons salted butter

  cold and cut into 1/4-inch pieces
• 6-8 tablespoons ice water
• 8 ounces cream cheese
• 4 ounces Cool Whip
• 2 cups powdered sugar
• 1 1/2 cups blueberries

Instructions

• 1 Mix together flour, sugar, and salt. Add in butter, until the mixture resembles
  coarse meal; it may be necessary to use a pastry blender to mix the butter in
  well. Add ice water, and mix well. Divide dough in half, and round each shape.
  Wrap with plastic wrap, and place in refrigerator to cool for at least 2 hours.
• 2 Remove dough from refrigerator, and let stand for about 5 minutes. Pre-heat oven
  to 350°. Place one part of dough onto a lightly floured surface, and roll out
  with a rolling pin, until it reaches a thickness of about 1/16 inch. Using the
  tart cutter, cut out each tart shape. Place cutouts to the side for now, and
  repeat process with all remaining dough.
• 3 Center each tart cutout over one of the wells in the baking pan. Using the
  tamper, press cutout into the well until tart shell comes just up over the sides
  of the well. Repeat with each tart.
• 4 Bake tarts for 12 minutes; then turn pan 180° in the oven. Bake an additional 10
  minutes, or until tarts turn a nice golden brown. Remove from oven, and let pan
  cool on wire rack for about 10 minutes. Then remove tarts from pan, and allow
  them to finish cooling completely.
• 5 Mix cream cheese, Cool Whip, and powdered sugar together, until smooth and
  creamy. Add about 1 tbsp filling to each cooled tart. Top with blueberries or
  whatever type of fruit you desire.
• 6 Serve and enjoy! Be sure to refrigerate any uneaten tarts, as the filling does
  require refrigeration.

Nutrition Info