Lemon Cheesecake Tarts

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Ingredients

• 2 sheets refrigerated pie crust
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1 teaspoon vanilla extract
• 1 jar (10 ounces) lemon curd, divided
• 1 container (8 ounces) frozen whipped topping, thawed
• 1 cup fresh blueberries
• Confectioners' sugar,

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optional

Instructions

• Preheat kitchen appliance to 450°. On a piece surface, unroll crusts. Cut twenty four circles with a floured 3-in. rough spherical kitchen utensil, rerolling scraps as necessary. Press circles onto bottoms and partway up sides of unlubricated gem cups, smoothing edges. Prick bottoms munificently with a fork.

• Bake till lightweight golden brown, 5-7 minutes. take away from pans to wire racks to cool down fully.

• In a massive bowl, beat cheese and vanilla till blended; hammer in 1/4 cup lemon cheese. Fold during a third of the whipped topping, then fold in remaining topping.

• Spoon two tablespoons cheese mixture into every tart shell; high every with one teaspoon lemon cheese. high with blueberries; refrigerate till serving. If desired, mud with confectioners' sugar. 

source http://recipetocooking.blogspot.com/2019/01/lemon-cheesecake-tarts.html

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