Ingredients:
1 (15 ounce) packages store-bought refrigerated pie crusts, thawed and unbaked (unbaked) or 2 homemade pie crusts ( unbaked)
1/3 cup water
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons butter or 2 tablespoons margarine
1 pint fresh blueberries
1 (3 ounce) packages cream cheese, softened
2 tablespoons butter or 2 tablespoons margarine, softened
1 teaspoon vanilla
1 cup powdered sugar
powdered sugar, for sprinkling
Directions:
Unfold pie crusts; press out the fold lines with a rolling pin on a lightly-floured surface.
Cut with a 2-1/2-inch star-shaped cutter.
Fit the dough into lightly greased mini muffin pans (tip is is a good idea to fill with a few dried beans to prevent the dough from shrinking).
Bake for 7 minutes, or until golden brown,.
Remove from mini tins, and cool on wire racks.
In a heavy saucepan over medium heat, bring 1/3 cup water, and the next 4 ingredients (up to, and including the berries) to a boil, stirring constantly for 1 minute; remove from heat.
In a small bowl, stir/beat together the cream cheese and the next 3 ingredients until smooth.
Spoon the blueberry mixture into the tart shells.
Pipe or dollop with cream cheese mixture.
Sprinkle with additional powdered sugar if desired.
Refrigerate until ready to serve.
Servings: 20
Time preparation: 30 min.
Time total: 37 min.