MINI BLUEBERRY TARTS - the cheap, easy version!

A few weeks ago I made huckleberry tarts that were a bit labor intensive with slightly expensive ingredients. Today, for the second time, I used some things I already had to make some easier, cheaper blueberry tarts. They're still really tasty! You may want to hold out for the huckleberry tart instructions that I will post next week. Or do both!

INGREDIENTS:
One 9 inch pre-made rolled pie crust (comes 2 in a box) -- DO NOT UNWRAP
10.5 ounces blueberry pie filling (half can)
2 tablespoons each cinnamon and sugar, mixed together in a small bowl
4 ounces Neufchatel cheese (half package)
1/2 cup heavy whipping cream OR half and half
1/2 cup powdered sugar
1 teaspoon vanilla
1 teaspoon cinnamon

ALSO NEEDED:
Mini muffin tin
18-20 mini muffin paper liners (like cupcake liners, but smaller)
Mini tart shaper -- Not necessary, but helpful. I got mine at Pampered Chef. If you'd like to find one, here's what it looks like: http://new.pamperedchef.com/shop/Bakeware/Mini-Tart+Shaper/1590
Piping bag and decorative tip with fairly large opening OR spoon

INSTRUCTIONS:

Remove rolled pie crust and cheese from refrigerator 15 minutes before using. DO NOT UNWRAP pie crust yet!! Preheat oven to 350 °.

Remove wrapper from pie crust but DO NOT UNROLL. Slice (like refrigerated cookie dough) into about 5/8 inch pieces - approximately 18 slices. Roll each slice into a tight ball. Place liners into muffin pan (do not grease or use baking spray) corresponding to the number of little dough balls you have. Place a ball of dough in each liner, squishing slightly with your finger to hold it into the center. Use Mini tart shaper dipped in cinnamon-sugar mixture to shape tarts by pushing down into center of dough ball, then using a rolling motion to spread dough. Remove shaper when dough shows evenly around the edges of the shaper.

Spoon blueberry pie filling into crusts, filling to top.

Bake at 350 ° until golden brown on outside of crust - about 20 minutes. Peel back paper to check. This isn't a really great photo, but you get the idea.

 
While tarts are cooling, make the topping. First, beat cheese and cream until thoroughly mixed and fluffy.

Add vanilla, powdered sugar, and cinnamon. Beat until thoroughly blended and topping has a creamy texture. Spoon topping into piping bag with tip attached. Pipe a generous amount onto tops of COOLED tarts. If you do not have this equipment, simply spoon on the topping. It will taste JUST AS GOOD!

Refrigerate until serving - hopefully within a few hours. If serving the next day, let sit in refrigerator a few hours uncovered, then cover loosely and keep refrigerated.

ENJOY!! Let me know if you made these and how you liked them!